Add the water and white wine to a large skillet and bring to a simmer over medium heat.
½ cup water, ½ cup white wine or vegetable stock
Add the salmon fillet, skin side down, and cover. Cook 5 to 10 minutes until the salmon is barely opaque in the center, then remove from heat and set aside until the fish is cool enough to handle.
12 ounces salmon fillet
Line a baking sheet with parchment paper and preheat the oven to 400°F.
Flake the salmon into a large bowl, removing the skin as you go.
Add the quinoa, shallot, parsley, garlic, red pepper, eggs, salt, and pepper. Mix gently to combine the ingredients without breaking up the salmon bits too much.
½ cup quinoa, 1 large shallot, 3 tablespoons fresh parsley, 1 clove garlic, ⅓ cup red bell pepper, 2 eggs, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Form the mixture into 1½ inch balls and place them on the prepared baking sheet.
Place in the oven and bake for about 15 minutes or until cooked through.