Salmon Quinoa Cakes with Frisée Salad

This month we partnered with tastemaker and author Kat Jamieson to contribute recipes from her cookbook, Blended, to rē-create for yourself or your loved ones. Kat offers a seasonally-inspired holistic approach to cooking, entertaining, and living well.

Think of her offerings as a beautiful guide inviting you to rē•spin your palate with delicious flavors. The recipe below will make the perfect addition to an elegant holiday brunch or luncheon. It’s easy to make, and the flavors are light and bright.

Serves 6-8

• 1 1⁄2 cups cooked quinoa
• 1 lb cooked salmon
• One shallot, peeled, diced
• 2 tbsp Italian parsley, chopped fine
• 6 Thai basil leaves, chopped (if you can’t find Thai basil, regular basil is fine)
• Two eggs
• 2 tbsp olive oil
• salt and cracked pepper

Frisée Salad

• 6 cups frisée, chopped
• One avocado, halved and sliced
• 1⁄4 cup Kat’s Everyday Dressing (see recipe )

1. In a food processor, combine salmon, shallot, parsley, basil leaves, egg, 1⁄2 tsp salt, and fresh cracked pepper.
2. Pulse until combined. You want the salmon to break down but not become mushy.
3. In a large mixing bowl, combine the quinoa and salmon mixture.
4. Form into patties and place on a sheet tray.
5. Place the sheet tray into the freezer for 20 minutes.
6. Heat olive oil in a large nonstick skillet over medium-high heat.
7. Working in batches, fry the patties on one side until golden brown, flip and repeat.
8. When you are ready to serve, lightly dress the frisee with dressing. Then, divide the salad on each plate.
9. Top with salmon cake and lay slices of avocado around.
10. Serve with a fresh lemon wedge. Enjoy!

Blended by Kat Jamieson, Photographer: Jessica J. Alexander