Contents of your meal kit:
canned salmon
broccolini
seasoned chia seed binder
popped quinoa
arugula
dill-dijon aioli
lemon
Cookware needed: baking sheet, shallow dish, mixing bowl, large nonstick skillet
Finishing steps:
- Preheat oven to 425. Rinse broccolini and pat dry. On a baking sheet, toss broccolini with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
- Meanwhile, place the popped quinoa into a shallow dish and set aside. Drain the cans of salmon and add to a mixing bowl along with the seasoned chia seed binder, salt & pepper. Using your hands, mix to thoroughly combine. Create 2-3 cakes per person by rolling the mixture into a ball, and then flattening to about 1” thick. Coat in popped quinoa and place on a plate.
- Cover the bottom of a nonstick skillet with oil (be a little more generous than usual) and place over medium-high heat. When oil is hot, add salmon cakes to the skillet, leaving plenty of room to flip, and cook 2-5 minutes per side, or until golden and crispy. (If necessary, work in batches. If bits of popped quinoa remain in the skillet and begin to burn, you may find you need to wipe out the oil between batches and add more each time.)
- To serve, divide arugula between plates and top with salmon cakes and dill-dijon aioli. Enjoy broccolini on the side. We like to give the entire plate a squeeze of lemon, but you can also use it just on the salmon cakes.