Ingredients:
- 1 lb canned salmon, drained and flaked
- 1/2 cup cooked quinoa
- 1/4 cup finely chopped red onion
- 1 clove garlic, minced
- 1 tbsp grated ginger
- 1/4 cup panko breadcrumbs
- 1 egg, beaten
- 1 tsp soy sauce
- 1/2 tsp cumin powder
- 1/4 tsp cayenne pepper (or more to taste)
- Salt and black pepper to taste
For the Coconut Lime Glaze:
- 1/4 cup coconut milk
- 1 tbsp lime juice
- 1 tbsp honey
- 1/4 tsp grated ginger
Instructions:
- In a large bowl, combine the flaked salmon, quinoa, onion, garlic, ginger, breadcrumbs, egg, soy sauce, cumin powder, cayenne pepper, salt, and black pepper. Mix well to form a firm patty mixture.
- Divide the mixture into 6 equal portions and shape them into patties.
- Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Cook the salmon patties for 3-4 minutes per side, or until golden brown and cooked through.
- While the patties are cooking, prepare the glaze by whisking together the coconut milk, lime juice, honey, and ginger in a small saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, or until slightly thickened.
- Serve the salmon patties hot, drizzled generously with the coconut lime glaze.