|1 • can (14.75 ounces) traditional pack canned salmon or 2 cans (6 to 7.1 oz. each) skinless, boneless canned salmon, drained and chunked|
|2 cups • prepared quinoa (white or red)|
|3 • large eggs • beaten|
|1 cup • Panko|
|1 1/2 cups • finely diced fresh bell peppers (any color or combination)|
|3/4 cup • finely diced red onion|
|1 tsp • Kosher salt|
|1 tsp • Black pepper|
|1 cup • sour cream or plain yogurt|
|1 tbsp • fresh chopped dill (or 1 teaspoon dried dill weed)|
|1 tbsp • Lemon zest|
|1/3 cup • Canola oil or olive oil|
Combine drained salmon, quinoa, eggs, panko, bell pepper, onion, salt and pepper. Form into patties (1/4 cup each). Cover and refrigerate 20 to 30 minutes, to firm.
In a bowl, blend sour cream, dill and lemon zest.
Lightly coat a nonstick pan with oil. Warm over medium heat, then add patties, several at a time, and cook until golden brown on both sides. Keep warm.
For each serving, place patties on a plate and drizzle with dill sauce.