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Ad ID: A196 | Sunday, 31 December, 2017  04:21 | Hits: 68

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Quinoa Salmon Cups  (fort lauderdale)


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) Directions

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.

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