Tortilla-Crusted Salmon Cakes with Tahini-Yogurt
1. Preheat oven to 400°. In medium bowl, whisk egg; whisk in lemon juice and mustard. Fold in salmon, ¼ cup finely crushed chips, 1 tablespoon onion and ¼ teaspoon each salt and pepper; refrigerate 10 minutes. Makes about 2 cups.
2. In small bowl, stir garlic, yogurt, tahini, onion & herb seasoning and remaining ½ tablespoon green onion; cover and refrigerate. Makes about 6 tablespoons.
3. Spray rimmed baking pan with cooking spray. Place remaining ¾ cup coarsely crushed chips in wide, shallow dish. With ¼-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 145°; serve with Tahini-Yogurt.
- 18 g Fat
- 3 g Saturated Fat
- 119 mg Cholesterol
- 380 mg Sodium
- 15 g Carbohydrates
- 3 g Fiber
- 1 g Sugars
- 0 g Added Sugars
- 31 g Protien
Directions
1. Preheat oven to 400°. In medium bowl, whisk egg; whisk in lemon juice and mustard. Fold in salmon, ¼ cup finely crushed chips, 1 tablespoon onion and ¼ teaspoon each salt and pepper; refrigerate 10 minutes. Makes about 2 cups.
2. In small bowl, stir garlic, yogurt, tahini, onion & herb seasoning and remaining ½ tablespoon green onion; cover and refrigerate. Makes about 6 tablespoons.
3. Spray rimmed baking pan with cooking spray. Place remaining ¾ cup coarsely crushed chips in wide, shallow dish. With ¼-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 145°; serve with Tahini-Yogurt.
