Preheat oven to 400º. In medium bowl, whisk egg; whisk lemon juice and mustard. Fold in salmon, 1/4 cup finely crushed chips, 1 tbsp onion and 1/4 tsp each salt and pepper; refrigerate 10 minutes. Makes about 2 cups.
2
In small bowl, stir garlic, yogurt, tahini, onion & herb seasoning and remaining 1/4 tsp green onion; cover and refrigerate. Makes about 6 tablespoons.
3
Spray rimmed baking pan with cooking spray. Place remaining 3/4 cup coarsely crushed chips in wide shallow dish. With 1/4-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 145º; serve with Tahini-Yogurt.
Make it Gluten Free: Dependent on using a Gluten Free mustard and tortilla chips.
Ingredients
1large egg
1tbspfresh lemon juice
2tspdijon mustard
1lbfresh salmon fillet, skin removed and finely chopped
Preheat oven to 400º. In medium bowl, whisk egg; whisk lemon juice and mustard. Fold in salmon, 1/4 cup finely crushed chips, 1 tbsp onion and 1/4 tsp each salt and pepper; refrigerate 10 minutes. Makes about 2 cups.
2
In small bowl, stir garlic, yogurt, tahini, onion & herb seasoning and remaining 1/4 tsp green onion; cover and refrigerate. Makes about 6 tablespoons.
3
Spray rimmed baking pan with cooking spray. Place remaining 3/4 cup coarsely crushed chips in wide shallow dish. With 1/4-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 145º; serve with Tahini-Yogurt.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
