Salmon Cakes with Dill Lemon Tahini Aioli
1 lb. salmon fillet
2 tsp olive oil, plus extra for cooking
¾ tsp salt
½ tsp pepper
1 large egg
2 Tbsp Soom Premium Tahini
⅔ cup panko breadcrumbs
2 Tbsp finely chopped fresh herbs (parsley and/or dill work great)
2 cloves garlic, finely chopped
1 tsp dijon mustard
Juice of ½ a lemon
Lemon wedges, for serving
Fresh herbs, for serving (like dill, parsley, basil, and/or chives)
½ cup mayonnaise
1½ Tbsp Soom Premium Tahini
1 Tbsp finely chopped dill
1 small clove garlic, finely chopped
½ tsp lemon zest
Squeeze of lemon
Salt and freshly cracked black pepper, to taste
For the cakes
For the dill lemon tahini aioli
Preheat the broiler to high. Line a baking sheet with parchment or foil and place salmon on baking sheet. Rub fillets with olive oil and season with ¼ teaspoon each of salt and pepper. Broil for 6-8 minutes, or until salmon is cooked through and flakes easily with a fork. Let salmon cool, then flake into small pieces.
While salmon is cooling, make the aioli. In a small bowl, whisk together the mayonnaise, tahini, dill, garlic, lemon zest, and lemon juice until smooth and combined. Season to taste with salt and freshly cracked black pepper. Set aside.
Once salmon has cooled, make the cakes. Add salmon to a large mixing bowl. Add the remaining ½ teaspoon of salt, remaining ¼ teaspoon pepper, egg, tahini, panko, fresh herbs, garlic, dijon mustard, and lemon. Mix with your hands until thoroughly combined. Form into 8 equal patties.
Heat a large nonstick or cast-iron skillet over medium to medium-high heat. Add a generous drizzle of olive oil, enough to coat the bottom of the pan. Once hot, add salmon cakes and cook for 3-4 minutes per side, or until golden brown and crispy on the outside, and cooked through. Let cool for a few minutes, then serve warm with the aioli, lemon wedges, and a sprinkle of fresh herbs.
Dietary Preferences:Dairy-Free, Nut-Free, Gluten-Free, Kosher