MUFFIN TIN FRESH SALMON CAKES

Muffin tin Fresh Salmon Cakes image

Provided by @MakeItYours

Number Of Ingredients 19

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1/3 cups cooked quinoa (I used 3 quinoas - red, white and black quinoa)
¾ lb salmon skinned and boned and coarsely chopped
1/2 cup finely chopped onion
1 1/2 tablespoons chopped fresh chives (divided, plus more for garnish)
2 cloves garlic (made it into paste)
1/4 cup panko breadcrumbs
¾ teaspoon pepper
2 egg whites (lightly beaten)
2 1/2 tablespoons Mazola Corn Oil
½ tsp paprika
½ tsp salt
1 teaspoons lemon juice
1/2 cup plain Greek fat-free yogurt
1/4 tsp fresh ground pepper
1/2 tsp lemon juice
1/2 tbsp Dijon Mustard
1 tbsp chives
3 cup spring leaves mix
1 lemon (cut into slices )

Steps:

Preheat oven to 350°Stir together cooked quinoa, salmon, onion, chives, and the garlic in a large bowl. Stir together panko breadcrumbs, salt, pepper, paprika and 1 tsp lemon juice and egg whites, corn oil, stirring until combined.
Generously coat 8 jumbo muffin cups with cooking spray or oil.
Divide the salmon-panko mixture evenly among the prepared cups, using a heaping ⅓ cup in each cup.
Bake about 25 minutes or until the tops are golden and a thermometer inserted in center of a cup registers 160°F.
Cool in the muffin cups on a wire rack for 10 minutes.
Make Lemony mustard sauce by stirring together 1/2 cup yogurt, 1/2 tbsp mustard, 1/2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp pepper, and the remaining 1 tablespoon chives.
To serve, divide spring leaves mix among 4 serving plates. Run a knife around the edges of each salmon cup to loosen; remove from the muffin cups. Arrange on top of the leaves mix. Serve with lemon wedges and lemon-mustard sauce.