Ingredients
2 cups cooked quinoa
2 6 - ounce pouches pink chunk salmon, drained
1/2 cup finely chopped onion (1 medium)
2 tablespoons snipped fresh chives
2 cloves garlic, minced
1 cup panko (Japanese-style bread crumbs)
3/4 teaspoon lemon pepper seasoning
1/2 cup fat-free milk
2 eggs, lightly beaten
2 egg whites, lightly beaten
2 tablespoons olive oil
Nonstick cooking spray
6 cups arugula
1 lemon, cut into thin wedges
1 6 - ounce carton plain Greek fat-free yogurt
1 tablespoon Dijon-style mustard
1 tablespoon snipped fresh chives
2 teaspoons lemon juice
Dash freshly ground black pepper
Snipped fresh chives (optional)
Preparation
Preheat oven to 350 degrees F. In a large bowl stir together cooked quinoa, salmon, onion, the 2 tablespoons chives, and the garlic. In a medium bowl stir together panko and lemon pepper seasoning; add milk, eggs, egg whites, and oil, stirring until combined. Add panko mixture to salmon mixture; stir until well mixed. Generously coat twelve 2-1/2-inch muffin cups with cooking spray. Divide salmon-panko mixture evenly among the prepared cups, using a heaping 1/3 cup in each cup. Bake about 25 minutes or until tops are golden and an instant-read thermometer inserted in center of a cup registers 160 degrees F. Cool in muffin cups on a wire rack for 10 minutes. Divide arugula among six serving plates. Run a knife around the edges of each cup to loosen; remove from muffin cups. Arrange on top of arugula. Serve with lemon wedges. For lemon-mustard sauce, stir together yogurt, mustard, the 1 tablespoon chives, the lemon juice, and black pepper. Serve sauce with warm salmon cups. If desired, sprinkle with additional snipped chives.
