1 can (14oz or so) Alaskan wild sockeye salmon, w/ bones

1 tsp cumin, 1/4 tsp cayenne pepper, ground pepper

1 egg, lightly beaten

2 c water

1 cup quinoa

1 tsp veg. bouillon

1/3 bunch parsley, finely chopped

1/2 lemon, juiced

Bring water to boil with bouillon.  Add quinoa.  Reduce heat, simmer for 12 minutes.  Remove from heat.  Drain salmon, remove larger bones leaving smaller ones (high in calcium).  Place in large bowl.  Add quinoa and remaining ingredients.  Mix well, form patties, and refrigerate at least 10 minutes.  Bake, broil or pan fry until medium brown, regardless of cooking method.