Blacked Cajun Salmon with Quinoa and Spinach Patties. I got the idea from a few different recipes that I read online. A few from SA actually, hey fellow goons 🙂
The salmon was cooked in the skillet skin side down at first for about 4 mins then I flipped it over and the skin pealed right off. I seasoned that side as well and cooked it for about 5 mins on the other side flipping it one last time to get a crust on both sides of the filet.
For the Quinoa patties we cooked the spinach in a little olive oil and garlic. Cooked the Quinoa in the rice cooker and it turned out perfect. Combined the two and added probably 2.5-3 eggs the recipe I had found called for 4 eggs but that looked like way too much so I didn’t end up adding that many eggs. I added Panko Season Bread Crumbs to help absorb the moisture from the eggs. I fried them in some olive oil and served with the Cajun Salmon Fillets.