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Ingredients
1 lb. skinless wild salmon, cut into small chunks
2 green onions, sliced
1/2 tsp. grated orange zest
salt
2 tsp. extra-virgin olive oil
1/4 c. fresh basil, chopped
3 tbsp. orange juice
3 tbsp. sherry vinegar
extra-virgin olive oil
Freshly ground black pepper
5 c. cooked quinoa
5 c. packed mixed greens
Orange wedges, for serving
Preparation
In food processor, pulse salmon, green onion, and orange zest until finely chopped. Form into 8 cakes; freeze 10 minutes. Season with 1/4 teaspoon salt. In 12" nonstick skillet, heat 2 teaspoons olive oil on medium. Add cakes; cook 4 minutes per side.
Meanwhile, in large bowl, whisk basil, orange, juice, sherry vinegar, 2 tablespoon olive oil, and 1/4 teaspoon each salt and pepper. Add quinoa and mixed greens, tossing to combine. Serve with salmon cakes and orange wedges, if desired.