Ingredients

  • 1 lb. skinless wild salmon, cut into small chunks
  • 2 green onions, sliced
  • 1/2 tsp. grated orange zest
  • Kosher 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

 

Directions

  1. 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.
  2. 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.