AuthorMike EgrieCategoryDifficultyIntermediate
Tortilla-Crusted Salmon Cakes with Tahini-Yogurt
Yields4 Servings
Prep Time25 minsCook Time12 minsTotal Time37 mins
 1 large egg
 1 tbsp fresh lemon juice
 2 tsp dijon mustard
 1 lb fresh salmon fillet, skin removed and finely chopped
 ¾ cup coarsely crushed plus 1/4 finely crushed Wholesome Pantry Organic ranch multigrain tortilla chips
 1 ½ tbsp finely chopped green onion
 1 garlic clove, minced
 ¼ cup plain non-fat greek yogurt
 2 tbsp tahini
 ¼ tsp salt-free onion & herb seasoning
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.

Make it Gluten Free: Dependent on using a Gluten Free mustard and tortilla chips.

Ingredients

 1 large egg
 1 tbsp fresh lemon juice
 2 tsp dijon mustard
 1 lb fresh salmon fillet, skin removed and finely chopped
 ¾ cup coarsely crushed plus 1/4 finely crushed Wholesome Pantry Organic ranch multigrain tortilla chips
 1 ½ tbsp finely chopped green onion
 1 garlic clove, minced
 ¼ cup plain non-fat greek yogurt
 2 tbsp tahini
 ¼ 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.

Tortilla-Crusted Salmon Cakes with Tahini-Yogurt
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