Salmon Quinoa Patties with Lemon Tahini Sauce

I made these salmon patties for dinner on Friday night and they were really good!  You can easily make them after a long day at work, without having to spend much time in the kitchen.  One thing about the salmon.  It's canned.  I know that some folks hate canned salmon.  You are welcome to substitute nice smoked salmon but I live in Luanda, Angola and smoked salmon is 1. hard to find or 2. so expensive that it would probably be cheaper to fly out of the country to buy it.  So, I used canned salmon (that I order through Amazon).

Patties
1 1/2c cooked quinoa
12-15 oz canned salmon
1 1/2 tablespoon cilantro
 zest of one lemon
1/2t lemon pepper
Salt
2 eggs
oil for sauteeing

Sauce
Lemon-Tahini Sauce
1 1/2 Tablespoon tahini
2 large garlic cloves, pressed
½ teaspoon kosher salt
Juice of one lemon
⅓ cup extra virgin olive
1/2 teaspoon cumin

First, I prepared the sauce and then stuck in the fridge to chill while the patties came together.  Mix the tahini, garlic, salt, cumin, and juice together then whisk in the oil. Chill.

Gently combine all the ingredients (except the oil) for the patties together.  Depending on your salmon, you may need to add a little more quinoa to it to make the patties stay together.  Heat a skillet over med then carefully  add the patties (I had six patties but it depends how big/small you make them) and brown (about 5 minutes) then flip and repeat.

Top with sauce and enjoy!











OR (AND)

Serve for breakfast/brunch

I had leftovers the next morning for breakfast!  I topped a reheated (in the oven) salmon patty with an over-easy egg, sauce, tomato slice and avocado slice for an amazing twist on eggs benedict.