Mix together: 2 cups leftover grilled Sockeye Salmon; 1/4 cup shredded coconut; 1 small ear of cooked corn; 1 grilled, peeled, seeded Jalapeno pepper; 1/4 cup cooked Quinoa; 1/4 cup mayo; 1 egg, lightly beaten. Chill. Form into small balls. Grease aluminum foil (or grilling pan) and place balls on it. Heat grill to high. Place foil with balls on grill and cook till brown. Serve with a mayo, lemon, relish, hot sauce.