Ingredients
Alaska Canned Salmon 1 can (14.75 oz.)
Quinoa, prepared 4 cups
Eggs, beaten 8 each
Panko Bread Crumbs 1 cup
Mixed Bell Peppers, small dice 2 cups
Red Onion, small dice 1 cup
Kosher Salt 1 tsp.
Pepper, fresh ground 1 tsp.
Prepared Cream Sauce 2 cups
Dill, fresh, chopped 1 Tbsp.
Lemon Zest 2 Tbsp.
Canola or Olive Oil .75 cup
Dill sprigs 12 each
Directions
Step 1: Prepare cakes
Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate 20 to 30 minutes, to firm.
Step 2: Make Dill Sauce
In a bowl, blend sour cream, dill and lemon zest.
Step 3: Cook cakes and serve
Lightly coat a nonstick pan with oil. Warm over medium heat, then add patties, several at a time, and cook until golden brown on both sides. Keep warm.
For each serving, place patties on a plate and drizzle with dill sauce.