Tortilla-Crusted Salmon Cakes with Tahini-Yogurt

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

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.

In small bowl, stir garlic, yogurt, tahini, onion & herb seasoning and remaining 1/4 tsp green onion; cover and refrigerate. Makes about 6 tablespoons.

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.

Bake salmon cakes 12 minutes or until lightly browned and internal temperature reaches 145º; serve with Tahini-Yogurt.

Nutrition Facts

Serving Size 2 Cakes and 1 1/2 tbsp Tahini-Yogurt

Servings 0

Amount Per Serving
Calories 356

% Daily Value *
Total Fat 18g28%

Saturated Fat 3g15%
Cholesterol 119mg40%
Sodium 380mg16%
Total Carbohydrate 15g5%

Dietary Fiber 3g12%

Sugars 1g
Protein 31g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Tortilla-Crusted Salmon Cakes with Tahini-Yogurt