- 1 shallot
- 1/2 cup fresh parsley & basil
- 16 oz salmon
- 1 cup cooked quinoa
- 1 egg
- 1/2 teaspoon all seasoning mix
- lemon juice
- salt & pepper
- cayenne pepper (optional)
- 2 tablespoons minced herbs & shallot (reserved from the cakes)
- 1/4 cup olive oil
- 2 tablespoons water
- 1-2 teaspoons lemon
- 1/4 teaspoon salt
- 1 teaspoon honey
*Don't forget the poached eggs*
Mince the shallot & herbs. Set aside two tablespoons of this for the dressing. Sauté the remaining shallot & herbs in olive oil over medium heat.
Pulse the salmon a few times in a food processor until chopped well. If you do not have a food processor, you can chop it using a knife. Stir salmon, quinoa, eggs, seasoning, lemon juice, salt, pepper, cayenne pepper, herbs, and shallots. Shape into patties.
Mix dressing ingredients together.
Serve poached eggs over the cakes & add dressing. Done!