Salmon Cakes with Tahini Sauce

They are almost as good as crab

They are almost as good as crab

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, Seafood and tagged , , . Bookmark the permalink.

4 Responses to Salmon Cakes with Tahini Sauce

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. OH YES! Salmon cakes – that’s what i will have for dinner! Thank you – have a good one.. c

  3. Eva Taylor says:

    Looks and sounds delicious.

  4. Yummo I gotta try this! I’m

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