Name: Wild salmon quinoa fishcakes with salad greens
Yield: 2
Ingredients: 150g wild salmon fillet, skinless; 1 cup cooked quinoa; 1 egg; 1 tbsp chopped red onion; 1 garlic clove, crushed; juice of ½ a fresh lime; 1 tsp ginger; salt and pepper to taste; ghee or olive oil for frying; lime wedges for serving

Wild salmon quinoa fishcakes with salad greens

These wild salmon quinoa fishcakes are a good source of anti-inflammatory omega 3. This is important for increasing insulin sensitivity, enabling sugar to be transported out of the bloodstream into the cells for energy and reducing inflammation. This recipe uses quinoa as the carbohydrate instead of potato ensuring that the meal is slow energy releasing keeping you fuller for longer.

Yield: 2 1x

Ingredients

Scale

150g wild salmon fillet, skinless
1 cup cooked quinoa
1 egg
1 tbsp chopped red onion
1 garlic clove, crushed
juice of ½ a fresh lime
1 tsp ginger
salt and pepper to taste
ghee or olive oil for frying
lime wedges for serving

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Instructions

Chop raw salmon into cubes and add to food processor.
Add egg, lime, ginger, salt and pepper and blend so ingredients are combined but the texture is chunky.
Transfer mixture into a bowl and add the cooked quinoa. Mix well.
Heat the oil or ghee in a frying pan while you shape the fish mixture into about 6 cake shapes.
Add the crushed garlic and chopped onion to the pan and move around the pan to sweat them off.
Slowly fry the cakes for 3-4 minutes on each side until lightly browned.
Serve with fresh lime wedges and mixed greens on the side.

Author: Rachel Bednarski