Breakfast · American · 15 min
Crispy Salmon Cakes with Avocado Crema and Pickled Red Onion
- Calories
- 562
- Protein
- 29g
- Carbs
- 55g
- Fat
- 24g
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
Method
- 01Prepare 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.
- 02Make 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.
- 03Make 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.
- 04Cook 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.
- 05Assemble 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.
Cook it with the whole plan around it
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