Salmon Patties with lemon tahini sauce and salad
Ingredients
- 1.5 cups white or multi-color quinoa 1/2 cup dry should equal 1.5 cups cooked
- 7.5 oz (1 can) wild caught salmon
- 2 pastured eggs or egg replacement (ex: Just Egg)
- 3 green onions chopped
- 1/4 cup fresh cilantro or parsely chopped
- 3 tbsp dijon mustard
- 2 tbsp ground flaxseed golden preferred
- 1/2 tsp garlic powder
- 1 pinch salt and pepper
- 2 tbsp tahini
- 1.5 lemons juiced
- 1 tbsp water
- 3 tbsp extra virgin olive oil cold pressed
- 1/2 clove garlic minced
- 1/4 tsp dried Italian seasoning
Instructions
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Preheat oven to 350 degrees
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In a large bowl, combine quinoa, salmon, eggs or egg replacement, green onions, fresh herbs, mustard (2 tbsp), flaxseeds, garlic powder, salt and pepper. Mix well. Shape into 4 patties about 3/4 inch thick and place on a parchment paper lined baking sheet. Bake for 20-25 minutes or until golden in color.
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While patties are baking, make the lemon tahini sauce: 2 tbsp tahini, 1 tbsp dijon mustard, juice of 1 lemon, 1 tbsp water.
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Place all ingredients in a jar with a lid and shake to combine. Drizzle over baked salmon patties and serve with a side salad.
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To make the side salad dressing, place the juice of 1/2 lemon, olive oil, garlic, and Italian seasoning in a jar and shake to combine.
Recipe Notes
The side salad can include any variety of vegetables and leafy greens, such as arugula, spinach, cucumber, radishes, carrots, and bell peppers.
