This is a great way to use up leftover grilled salmon. The finished cakes can just be baked if you want a healthier option. Just place on a parchment lined baking sheet.
Salmon Cakes with Tahini Cream Sauce
- 1 lb grilled salmon crumbled
- 1/2 cup red onion diced fine
- 1 cup red bell pepper diced fine
- 3 tbsp dijon mustard
- 1/4 cup mayo
- 1 tbsp fennel fronds chopped fine
- 1 cup bread crumbs
Mix everything but breadcrumbs and form into patties. Coat the outside of the patties in breadcrumbs and refrigerate for 1 hour. Heat some vegetable oil over medium high and pan fry cakes until browned flipping once. Place on a baking dish lined with parchment paper and continue until all are done. Bake a 365 degrees until heated through, about 15 minutes. serve drizzled with sauce over a bed of shredded kale or cabbage.
To make sauce mix 3/4 cup greek yogurt, 1 tbsp tahini paste, 1 tbsp lemon juice, 1/4 cup white wine and1/2 tsp paprika together until creamy.