Salmon, Quinoa and Yogurt Protein Cakes with Warm Cucumber Herb Salad

Instructions

1. 1

   In a large bowl, combine the chopped salmon, cooked quinoa, 60 g (1/4 cup) of the Greek yogurt, the beaten egg, half of the red onion, half of the garlic, half of the parsley, half of the dill, the almond flour, 1 teaspoon Dijon mustard, 1 tablespoon (15 ml) lemon juice, 1 tablespoon (15 ml) olive oil, the smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Shape the mixture into 8 compact, even cakes and place them on a tray or plate. Refrigerate for 10 minutes so they hold their shape better.

3. 3

   Meanwhile, make the topping sauce. In a small bowl, mix the remaining 60 g (1/4 cup) Greek yogurt with 1 teaspoon Dijon mustard, the remaining 1 tablespoon (15 ml) lemon juice, a pinch of salt, a pinch of pepper, and the rest of the dill.

4. 4

   Heat a large nonstick skillet over medium heat. Add the remaining 1 tablespoon (15 ml) olive oil and cook the cakes for 4 to 5 minutes per side, until deeply golden and safely cooked through in the center. If you prefer to finish them in the oven, transfer them to a preheated oven at 400°F (200°C) for 4 to 5 additional minutes.

5. 5

   In the same skillet, add the remaining red onion, the remaining garlic, and the cucumber. Cook over medium heat for 2 to 3 minutes, just until slightly softened while still fresh. Turn off the heat and toss with the remaining parsley, a pinch of salt, and a pinch of pepper.

6. 6

   Serve 2 cakes per portion with the warm cucumber salad on top or alongside. Finish with the yogurt-mustard sauce spooned over the cakes or served on the side.