Salmon Quinoa Cakes, Tuna Tomato Melts, Smoked Salmon Rolls

Salmon Quinoa Cakes

  • 1 lb. salmon fillet, remove skin
  • ¾ cups cooked quinoa
  • 1 cup chopped kale
  • 1/3 cup diced shallots
  • 1 egg, beaten
  • ½ teas. seafood seasoning (like Old Bay)
  • 1 teas. olive oil
  • 2 Tbsp. Dijon mustard
  • salt and pepper to taste

Finely chop the salmon and transfer it to a large bowl. Place a large skillet over medium heat and add the oil. When the oil is hot add the shallots and chopped kale, salt and pepper, and sauté for about 4-5 minutes until kale is wilted and tender. Transfer this mixture to the mixing bowl with the salmon. Add the quinoa, mustard, seafood seasoning and beaten egg. Mix these ingredients and form into 5 patties. Spray a nonstick grill pan or large skillet with cooking spray and add the salmon patties to the grill or skillet. Cook the salmon cakes for 4-5 minutes and then gently turn the salmon patties over and cook for an additional 4-5 minutes on the other side. Recipe makes 5 servings Estimated WW Smart points 3 per serving.

Tuna Tomato Melts

  • 1 8oz. can solid white tuna in water, drain slightly
  • 3 teas. finely chopped celery
  • 2 ripe tomatoes, cut in half
  • 1 teas. finely chopped onion
  • 2 Tbsp. light mayonnaise
  • 1 teas. red wine vinegar
  • 4 slices Cheddar cheese
  • salt and pepper to taste

Scoop out about one-fourth of the insides from the tomato with a spoon. In a mixing bowl combine the tuna, celery, onion, mayonnaise, vinegar, and salt and pepper. Preheat broiler to high and move rack to the second from the top space. Arrange the tomato halves on the broiler tray. Stuff each tomato half with one-fourth of the tuna salad mixture and top each tomato half with a slice of the cheese. Broil the tomatoes about 1-2 minutes or until the cheese melts. Remove pan from oven and serve tomatoes right away. Recipe makes 2 servings Estimated WW Smart points 6 per serving.

Smoked Salmon Rolls

  • 8 oz. thinly sliced cold smoked salmon
  • 4 oz. 1/3 less cream cheese
  • ¼ medium cucumber cut into matchsticks
  • 2 Tbsp. finely chopped onion, optional
  • 2 Tbsp. capers, drained, optional
  • ½ lemon, sliced thin, optional

Place a large sheet of plastic wrap on your work surface. Place the salmon on the plastic wrap with the salmon slices overlapping to create a rectangle about 6 inches by 12 inches long. You want the longest side facing you. Spread the cream cheese gently over the salmon trying not to dislodge any of the pieces. Lay the cucumber sticks along one side of the rectangle about ½ inch from the edge. Using the plastic wrap to guide you, roll the salmon up tightly around the cucumber sticks. Refrigerate the salmon roll until firm, at least 30 minutes. Use a sharp knife to cut the roll into 16 one-half inch slices. If desired, sprinkle each slice with some of the onion, and capers and serve with a lemon slice. Recipe makes 4 servings 4 slices each serving Estimated WW Smart points 3 per serving.