Tri colored quinoa, fresh Atlantic salmon, shallots, dijon mustard and old bay seasoning are combined and made into a “cake” and then pan sautéed until cooked through and crispy on the outside. The cakes are served with a fresh springy salad of leafy green lettuce, fresh peas, sliced radishes, shaved fennel bulb, feta cheese, and salty pistachios. A homemade citrus champagne vinaigrette is what brings it all together for a tasty meal.
To serve: reheat salmon cakes in the microwave on in a pan. Add all the salad ingredients to a bowl and toss with the dressing and enjoy!!