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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

  1. Preheat oven to 350 degrees

  2. 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.

  3. While patties are baking, make the lemon tahini sauce: 2 tbsp tahini, 1 tbsp dijon mustard, juice of 1 lemon, 1 tbsp water.

  4. Place all ingredients in a jar with a lid and shake to combine. Drizzle over baked salmon patties and serve with a side salad.

  5. 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.