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Salmon Quinoa Cakes with Tahini Sauce

Mains & SidesDairy FreeDetox Friendlygluten-freeKid FriendlySuperfoods

Ingredients

Lemon Tahini Sauce

  • 2 tbsp (30 mL) tahini
  • 1 tbsp (15 mL) Dijon mustard
  • Juice of 1 lemon
  • 11 tbsp (15 mL) water

Quinoa Cakes

  • ½ cup (125 mL) white quinoa
  • 1 cup (250 mL) water
  • 1 can (7.5 oz/213 g) wild salmon or 1 cooked fish fillet, flaked
  • 1 carrot grated
  • 2 green onions finely chopped
  • 2 eggs
  • ¼ cup (60 mL) chopped fresh herbs choose your favourite
  • 2 tbsp (30 mL) Dijon mustard
  • 2 tbsp (30 mL) ground flaxseeds
  • ½ tsp (2 mL) garlic powder or 1 clove garlic, minced
  • Pinch of sea salt and pepper

Instructions

  • Preheat oven to 350°F (180°C).
  • To make the lemon tahini sauce, place all ingredients in a food processor or blender and blend until creamy. If sauce is too thick, add a little more water. Set aside.
  • To cook the quinoa, combine water and quinoa in a medium pot and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until quinoa is fluffy.
  • In a medium bowl, combine quinoa, salmon, carrot, green onions, eggs, fresh herbs, mustard, flaxseeds, garlic powder, sea salt and pepper. Mix well. Shape into 4 or 5 patties about ¾ inch (2 cm) thick. Arrange on a parchment-lined baking sheet. Cook for 22 minutes or until golden. Serve drizzled with the lemon tahini sauce.
  • Let sit at room temp for 10 minutes before slicing into squares. Store in freezer or fridge. Keeps for up to 3 months in the freezer.

Notes

I would recommend doubling this recipe. It's adapted from Joyous Detox Cookbook. The first time I ever made these salmon cakes and posted them on Instagram, everyone was clamouring for the recipe because they are as pretty as they are delicious!
Find this recipe and more at https://www.joyoushealth.com/27736-blog-salmon-quinoa-cakes-with-tahini-sauce/