Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. In a large bowl, stir together cooked quinoa, salmon, onion, 2 tablespoons chives and garlic.
In a medium bowl, stir together panko and lemon pepper. Add milk, eggs, egg whites and oil; stir 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-quinoa mixture evenly among the prepared cups, using a heaping 1/3 cup in each cup.
Bake for about 25 minutes or until tops are golden and an instant-read thermometer inserted in the center of a cup registers 160°F. Cool in the pan on a wire rack for 10 minutes.
Meanwhile, stir together yogurt, mustard, the remaining 1 tablespoon chives, lemon juice and black pepper.
Divide arugula among 6 serving plates. Run a knife around the edges of each cup to loosen; remove from muffin cups. Arrange the salmon cups on top of the arugula. Serve warm with the reserved yogurt sauce. If desired, sprinkle with chives.