Inspired by a recipe for salmon-quinoa burgers on BlissdogYoga.com. Makes 16 mini patties (serves 4-8 people).
For the patties:
1/3 cup quinoa, rinsed and drained
3/4 lb fresh salmon, finely chopped
1 Tbsp Dijon mustard
1/2 cup sliced scallions (white and green parts)
2 large eggs
2 Tbsp chopped fresh dill
Zest of 1 lemon
1 large garlic clove, minced
1/2 tsp kosher salt
1/2 tsp fresh black pepper
For the sauce:
1/4 cup plain nonfat yogurt
1 tsp sugar
1 Tbsp chopped fresh dill
Zest of 1/2 lemon + 1 Tbsp lemon juice
1 Tbsp rice vinegar
In a saucepan, bring 2/3 cup of water to the boil over high heat. Stir in the quinoa; reduce heat to simmer, and cover the pan. Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes. Fluff with a fork, leave the pan uncovered and allow to cool.
Preheat the oven to 400°F. Set out a rimmed baking sheet lined with parchment paper (or coat with cooking spray).
In a large mixing bowl, combine all of the ingredients for the patties and mix well.
Using a 2-1/2 inch round pastry cutter, or a small cookie cutter, form the patties; set the pastry cutter on the baking sheet, and fill it with 2-3 tablespoons of the salmon mixture. Press down with your fingertip to even the filling. Repeat until all of the salmon mixture is formed (you should end up with 16 patties, more or less, depending on the size of the mold you use).
Bake at 400F for 7 minutes. Turn the patties over, and bake for another 5-6 minutes.
While the patties are baking, quickly combine all of the sauce ingredients in a small bowl.
Serve the patties right out of the oven, drizzled with the sauce and some extra dill fronds for garnish.