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Tortilla-Crusted Salmon Cakes with Tahini-Yogurt

Tortilla-Crusted Salmon Cakes with Tahini-Yogurt

Prep time: 25 minutes, plus chilling
Bake Time: 12 minutes
Serves: 4


  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1 lb fresh salmon fillet, skin removed and finely chopped
  • 3/4 cup coarsely crushed plus 1/4 finely crushed Wholesome Pantry Organuc Ranch Multigrain Tortilla Chips
  • 1 1/2 tbs finely chopped green onion
  • 1 garlic clove, minced
  • 1/4 cup plain non-fat Greek yogurt
  • 2 tbsp tahini
  • 1/4 tsp. salt-free onion & herb seasoning

Directions:

  1. Preheat oven to 400º. In medium bowl, whisk egg; whisk lemon juice and mustard. Fold in salmon, 1/4 cup finely crushed chips, 1 tbsp onion and 1/4 tsp each salt and pepper; refrigerate 10 minutes. Makes about 2 cups.
  2. In small bowl, stir garlic, yogurt, tahini, onion & herb seasoning and remaining 1/4 tsp green onion; cover and refrigerate. Makes about 6 tablespoons.
  3. Spray rimmed baking pan with cooking spray. Place remaining 3/4 cup coarsely crushed chips in wide shallow dish. With 1/4-cup measuring cup, scoop salmon mixture into cakes, 1 at a time, then coat both sides with crushed chips patting lightly so chips adhere; place on prepared pan. Makes 8 cakes.
  4. Bake salmon cakes 12 minutes or until lightly browned and internal temperature reaches 145º; serve with Tahini-Yogurt.

Per serving: (2 cakes and 1 1/2 tbsp tahini-yogurt): 356 calories, 18g fat (3g saturated), 119mg cholestrol, 380mg sodium, 15g carbohydrates, 3g fiber, 1g sugars, 0g added sugars, 31g protein.

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