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Cooking 101
We always have a few tins of fish in the pantry for quick meals, and this recipe is a great example of how you can transform a simple can of salmon into a super unique dish. These patties are super easy to put together, and use quinoa and sauce as binders for ultimate protein and flavor content.
Chef Tip: Chilling the patties ensures they’re firm enough to stay together when you pan fry them. If you’re in a hurry, you can pop them in the freezer for 15 minutes.
2 Eggs
2 cups of cooked Salmon (Canned or leftover)
1 1/4 cups of cooked quinoa
1 bunch of parsley (chopped)
3 tbsp of neutral oil
Start by whisking together the eggs, a squeeze of the Golden Turmeric Tahini (about 1/4 pouch), and a pinch of salt
In a separate bowl, flake your salmon into small pieces. Add quinoa and parsley
Add the Turmeric Tahini egg mixture. Combine into a batter. Form even patties, and place in the fridge for about an hour
When ready to cook, turn your stove onto medium-high heat. Add enough oil to coat the pan
Once oil shimmers, add your chilled salmon patties. Fry the Patties about 4 minutes on each side until golden brown
Serve over a bed of greens, and more of our Golden Turmeric Tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Gingery Miso and Herby Chimichurri sauce.
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