Place about 4oz of the salmon in a food processor and pulse until finely chopped.

With a knife, finely chop the remaining salmon filet. Add the chopped and pulsed salmon to a large bowl with the cook quinoa.

Heat the oil in a large nonstick skillet over medium head. Saute the shallots and kale until softened and wilted. Season with salt and pepper.

Add the sauteed vegetables to the bowl with the salmon and quinoa along with the egg, mustard and old bay.  Mix to combine and allow to sit for 10 minutes. Form the mixture into patties.

Spray a non-stick skillet over medium heat and add the salmon patties. Cook for 4-5 minutes on both sides until cooked through. 

Serve on a bun with the toppings of your choice - lettuce, avocado, tomato, etc.