3-4 green onions, ends trimmed
1 large handful of fresh cilantro
Salt and pepper to taste
1 to 1-1/2 lbs. of wild salmon, skinned and deboned
1 cup cooked quinoa (or brown rice)
Using a food processor, combine green onions, cilantro, lemon zest, salt, and pepper until finely minced.
Add the salmon and quinoa and process until desired consistency. (You can also cut the salmon up in small chunks instead of adding to processor for a chunkier dish.)
Form into patties and place on a plate. Heat a large skillet over medium to medium-high heat. Add a TBSP or so of olive oil and place a few patties in the skillet. If pan is hot, it should only take 2-3 minutes per side to cook.
You can also use tuna in place of the salmon.
You can bread crumbs in place of the quinoa/rice for a more ‘cake-like’ dish.
You can also use any herbs/spices that you like. A few suggestions:
- Add chipotle chili powder and dress with sour cream or avocado.
- Add fresh dill or basil instead of cilantro.
- Add curry powder and dress with greek-style yogurt and cucumbers.
Adapted from nourishingmeals.com.