Ingredients:

• 3 c. cooked salmon, flaked (2 packages Simply Balanced Wild Caught Salmon from Target)
• 2 tbsp olive oil
• 1 t. Kosher salt or pink Himalayan salt and 1/2 t. freshly ground black pepper
• 2 small red onions finely chopped
• 8 stalks celery finely chopped
• 1 large red bell pepper finely chopped
• 1 large yellow bell pepper finely chopped
• 1/2 cup minced fresh flat-leaf parsley
• 2 T. capers, drained and chopped
• 1 T. teaspoon hot sauce
• 1 T. Old Bay seasoning
• 1 cup seasoned gluten free breadcrumbs (I used ground rice crackers)
• 1 cup cooked quinoa
• 1/3 c. mayonnaise
• 1/3 c. Greek yogurt
• 2 tsp Dijon mustard
• 2 large egg, lightly beaten

Preparation:

1. Add the olive oil to the pan, then add the the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Old Bay seasoning, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 18 to 20 minutes.
2. Set aside to cool to room temperature.
3. Flake the salmon into a large bowl.
4. Add the bread crumbs, quinoa, mayonnaise, yogurt, mustard, and eggs.
5. Add the vegetable mixture and mix well with your hands.
6. Cover and chill in the refrigerator for 30 minutes, this will make them easier to shape and become less sticky.
7. Preheat oven to 400°F. Spray a non-stick baking sheet with cooking spray.
8. Shape the batter into 15 (scant 1/4 cup each) cakes and place on prepared baking sheet.
9. Bake about 10 to 12 minutes on each side, or until golden brown.