Oven Roasted Salmon & Farro Cakes with Green Goddess Tahini Sauce
There is so much we love about this dish, made with smoked tinned salmon from our friends at Fishwife! The green tahini sauce is ‘lick the plate’ worthy and comes together in under a minute’s prep! You can make the sauce in advance and keep it in the fridge for up to three days. We made these salmon cakes with a couple of pantry staples and our Friday night leftovers……always love a double duty dish!
For the salmon cakes:
2 tins of Fishwife Smoked Salmon
1 c boiled potatoes, chopped (we happened to have roasted potatoes from the night before that we chopped into small pieces)
1 c farro cooked in vegetable stock (again, we used left over farrow from dinner the night before)
½ cup panko bread crumbs
Rind of 1 lemon
Pinch of salt and pepper
2-3 tbs vegetable oil (or oil spray)
For the tahini sauce:
1 c of mixed fresh green herbs (we used basil, mint and parsley, including stems)
Juice of ½ a lemon
1 c Seed + Mill Organic Tahini or use our Za'atar Tahini for extra 'herbiness'!
1 tbs hot honey (use regular honey if you don’t want the spice or maple syrup to make this vegan)
¼ c iced water
1 tsp sea salt, pepper to taste
For the fish cakes:
1. Preheat the oven to 400°F.
2. Mix salmon, potatoes, farro, eggs, salt and pepper in a bowl until well combined. The mix should remain chunky.
3. Spread bread crumbs and lemon rind over a plate. Using damp hands, roll salmon mix into balls (approx. 2 inch diameter) and gently roll in the breadcrumb mix until well coated.
4. Place balls on parchment lined sheet pan. Gently press down on each ball so it forms more of a patty shape, rather than a round ball. Mix should make approximately 8 cakes.
5. Spray/drizzle each cake with vegetable oil and bake for 30 mins, or until golden brown. While cakes are in the oven, prepare tahini sauce.
For the tahini sauce:
1. Place herbs, honey, lemon juice, tahini, salt and pepper in a blender or food processor. Blend until smooth (it might appear a bit chunky at first).
2. Slowly add iced water until the consistency is smooth. For a thicker consistency, add more tahini, for a thinner consistency, add more water.
3. Serve cakes with a side dish of tahini sauce or swoosh the sauce over a large serving plate and place the cakes over the top. Garnish with extra herbs, cracked pepper and additional lemon rind!
Makes 8-10 cakes
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!