Quinoa Salmon Patty With Grapefruit Arugula Salad

Quinoa Salmon Patty With Grapfruit Arugula Salad


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Wild salmon, quinoa, and kale give these salmon patties a one of a kind flavor. Served on a simple arugula salad with grapefruit and mustard-shallot vinaigrette is the perfect dish to accompany a glass of Sauvignon Blanc.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 servings


  • For the Salmon Patty:
  • 16 oz. wild salmon fillet, skin removed
  • 1 tsp. olive oil
  • 1/3 C. shallots, diced
  • 1 C. kale, chopped
  • salt
  • black pepper
  • 3/4 C. cooked quinoa
  • 2 T. Dijon mustard
  • 1/2 tsp. Old Bay seasoning
  • 1 large egg, beaten
  • For the Salad:
  • 2 1/2 T. olive oil
  • 2 1/2 T. champagne vinegar
  • 2 T. shallots, minced
  • 1 1/4 tsp. dijon mustard
  • salt
  • pepper
  • 10 C. baby arugula
  • 1 large pink grapefruit, peeled and diced

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In a small bowl, whisk the olive oil, vinegar, shallots, dijon, salt and pepper. Cut about a 4 oz. piece off of the salmon and place in a food processor to finely chop. With a knife finely chop the remaining salmon, transfer to a large work bowl. Heat a large nonstick skillet over medium heat. Add the oil and sauté shallots and kale. Season with salt and pepper, and cook 4 to 5 minutes over medium heat until wilted and tender. Transfer to the bowl with the salmon and add quinoa, mustard, Old Bay seasoning, and egg. Mix to combine, then form into 5 patties, about 1/2 C. each. Lightly heat a nonstick grill pan or skillet over medium heat. When hot, spray with oil and add the salmon patties. Cook the 4 to 5 minutes, then gently turn and cook an additional 4 to 5 minutes. Toss the dressing with the arugula and grapefruit. Divide on four plates. Top each salad with a salmon burger and serve.

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