These nuggets are made with fresh roasted salmon and the glorious superfood – quinoa. This recipe is an easy way to transform leftover salmon into next day snack or part of a delicious meal!
Traditional nuggets are normally made with breadcrumbs and chicken, meanwhile I replaced these with cooked quinoa and salmon, for extra nutrition and texture.
They are crispy on the outside and perfectly moist on the inside. Plus they are filling and are perfect over a simple salad or some roasted vegetables. Shape them into slightly larger patties, and you have some great salmon burgers ready to go!
They also serve greatly as a meal for kids that struggle to get the necessary amount of nutrition their body needs. They go perfectly well with a dollop of ketchup, guacamole or any other dip you fancy.
3-4 cups fresh salmon (3 small salmon fillets), skin removed
1 1/2 cups cooked quinoa, cooled
1 spring onion, sliced
1/4 cup chopped fresh parsley
1/4 cup yoghurt ( I used coconut but greek yoghurt works perfectly too)
1 tbsp Dijon mustard
1 organic egg
2 tbsp fresh lemon juice
1/2 tsp paprika
olive oil, for frying
1/2 tsp himalayan salt
1/2 tsp pepper
Preheat the oven to 220C. Rub the salmon fillets with olive oil and lightly season with salt and pepper. Place on a foil lined baking sheet and roast in the preheated oven for 10 minutes. You want the salmon just slightly undercooked. Flake with a fork and allow to cool.
In a medium bowl, combine the flaked salmon, quinoa, spring onion, parsley, yoghurt, mustard, egg, lemon juice, and paprika. Season with salt and pepper.
Using your hands or a spoon, shape salmon mixture into 2-inch wide patties. Pour just enough olive oil into a medium pan to cover the bottom. Preheat on medium heat. Fry the nuggets for 4-5 minutes per side or just until golden brown. If they seem to be frying too quickly or slowly, adjust the heat.
Transfer to a serving platter. Repeat with the rest of the nuggets. You should be left with around 14 nuggets in total. Enjoy!