breakfast

Crispy Salmon Cakes with Avocado Crema and Pickled Red Onion

Name: Crispy Salmon Cakes with Avocado Crema and Pickled Red Onion
Ingredients: 4.2 oz (170 g) Atlantic Salmon Prime Fillet; 1.7 /2 cup (86 g) Cooked Quinoa; 0.7 /4 medium (35 g) Avocado, Hass, raw; 1.7 /4 cup, finely diced (30 g) Bell pepper, green, raw; 1.7 /4 cup (40 g) Red onion, thinly sliced; 1.7 tbsp (15 g) Lime juice; 0.7 tsp (5 g) Olive oil; 0.7 /2 tsp (3 g) Salt; 1.7 /4 tsp (0.5 g) Black pepper; 3.4 tbsp (6 g) Fresh cilantro, chopped; 1.7 tbsp (15 g) Rice vinegar

Nutrition

562

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(11)

Atlantic Salmon Prime Fillet4.2 oz (170 g)

Cooked Quinoa1.7 /2 cup (86 g)

Avocado, Hass, raw0.7 /4 medium (35 g)

Bell pepper, green, raw1.7 /4 cup, finely diced (30 g)

Red onion, thinly sliced1.7 /4 cup (40 g)

Lime juice1.7 tbsp (15 g)

Olive oil0.7 tsp (5 g)

Salt0.7 /2 tsp (3 g)

Black pepper1.7 /4 tsp (0.5 g)

Fresh cilantro, chopped3.4 tbsp (6 g)

Rice vinegar1.7 tbsp (15 g)

Instructions

Prepare the Salmon Cakes: Flake the cooked salmon into a bowl, removing any bones. Add the cooked quinoa, finely diced green bell pepper, 1/4 tsp salt, and 1/8 tsp black pepper. Gently mix with a fork until just combined, being careful not to overwork the mixture. Form into two patties, about 3 inches in diameter.

Make the Pickled Onions: In a small bowl, combine the thinly sliced red onion with rice vinegar, 1/4 tsp salt, and a pinch of black pepper. Toss to coat and set aside to pickle for at least 10 minutes while you cook the salmon cakes.

Make the Avocado Crema: In another small bowl, mash the avocado with the lime juice and chopped cilantro until mostly smooth. Season with the remaining 1/8 tsp salt and 1/8 tsp black pepper. Set aside.

Cook the Salmon Cakes: Heat 1 tsp of olive oil in a non-stick skillet over medium-high heat. Once shimmering, carefully place the salmon cakes in the skillet. Cook for 4-5 minutes per side, until deeply golden brown and heated through. They should have a nice crust.

Assemble and Serve: Divide the salmon cakes between two plates. Top each cake with a generous dollop of the avocado crema. Drain the pickled red onions and scatter them over the top of the avocado crema. Serve immediately.