For the Cutlets:
1/3 cup quinoa, rinsed and drained
2/3 cup water
200g steamed salmon
1 tbsp Dijon mustard
1/2 cup green onions, sliced
1 red bell pepper, finely chopped
2 large egg whites
2 tbsp fresh dill or chives, chopped
Zest of 1 lemon
1 large garlic clove, minced
Salt and pepper to taste
Homemade brown bread crumbs for coating
For the Lemon Yoghurt Sauce
Yields 2 to 4 servings
1/2 cup low-fat Greek yogurt
1 tsp lemon zest
1 tbsp freshly squeezed lime juice
1 tbsp green olives, drained, rinsed, and chopped
1 tbsp chives, snipped
Fresh ground sea salt and pepper, to taste
In a saucepan, bring 2/3 cup of water to the boil over high heat.
Stir in the quinoa; reduce heat to simmer, and cover the pan. Cook for 10 minutes, then leave covered for another 5 minutes. Fluff with a fork, leave the pan uncovered and allow to cool.
Preheat the oven to 400F and spray a baking tray with
In a large bowl, combine all the ingredients for the cutlets and
Form cutlets which are 2 1/2 inches in diameter and coat with brown bread crumbs and place on the baking tray.
Bake at 400F for 7 minutes. Flip and bake for another 5 to 6 minutes and remove from the oven.
Combine the sauce ingredients in a small bowl. Drizzle over the warm cutlets. Serve with fresh dill or chopped chives and a side salad.