12 oz. wild caught salmon, cooked (canned, frozen or fresh)
1 cup cooked quinoa
1 egg, well beaten
1/2 small onion, chopped
2 cloves garlic, chopped
2 scallions, chopped
zest from one whole lemon
1/2 cup fresh herbs (dill, parsley, mint, basil) *If using dried herbs, use 2 Tbsp.
1/3 cup Greek yogurt
3 Tbsp. lemon juice
2 Tbsp. olive oil (or melted coconut oil)
salt & pepper to taste
Tabasco to taste