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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.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
