Put all ingredients except the salmon and quinoa in a food processor and pulse until finely minced. Add the salmon and quinoa and pulse again until well mixed. Form into patties and place onto a plate.
Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of coconut oil and place a few patties in the skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little.
On a chopping board, cut yams into fries, toss in olive oil, sea salt, and black pepper. Roast @ 375 on a large cookie sheet (don't crowd them) until done (15-20 minutes).
Cut chicken into bite sized pieces and spread out on an oven tray
in a bowl mix all remaining ingredients, pour over chicken
marinade 15 minutes
broil on low for 10-20 minutes, until chicken is fully cooked
serve with kimchi cucumbers and gogi rice
Combine all ingredients in a bowl, let chill for 15 minutes before serving.
Put all ingredients in a small saucepan, bring to a boil, reduce heat and cook, covered, on low for 45 minutes.