Ingredients:
Tahini Ranch Dressing:
¼ cup plain Greek yogurt
¼ cup tahini
2 tablespoons lemon juice
2 tablespoons Cilantro Garlic White Balsamic
2 tablespoons Dill Infused Olive Oil
2 tablespoons to ¼ cup chilled vegetable broth
½ teaspoon Garlic Seasoning Blend
¼ teaspoon onion powder
½ tablespoon fresh chives, chopped
½ tablespoon fresh parsley, chopped
1 teaspoon fresh dill, chopped
Salt and pepper, to taste
Salmon Patties:
14 ounces cooked salmon, flaked
1 tablespoon Dijon mustard
2 tablespoons shallot, peeled and minced
1 tablespoon Dill Infused Olive Oil
1 tablespoon Cilantro Garlic White Balsamic
1 tablespoon fresh parsley, chopped
½ teaspoon Garlic Seasoning Blend
¼ teaspoon salt
1 egg
½ cup panko breadcrumbs
2 tablespoons Family Reserve Extra Virgin Olive Oil
Directions:
To make the dressing, add the yogurt, tahini, lemon juice, vinegar, olive oil, broth, seasoning blend, onion powder, chives, parsley, and dill to a medium bowl. Whisk until smooth, then season to taste with salt and pepper. If the dressing is too thick, whisk in additional chilled broth, a little at a time, until it reaches your desired consistency. Cover and refrigerate until ready to serve.
To make the salmon patties, add the salmon, mustard, shallot, olive oil, vinegar, parsley, seasoning blend, salt, egg, and breadcrumbs to a large bowl. Using your hands, gently mix until evenly combined.
Divide the mixture into four equal portions and shape each into a patty.
Heat the olive oil in a large skillet over medium heat. Once hot, add the patties and cook for 4 to 5 minutes per side, or until golden brown and cooked through.
Serve with the tahini ranch dressing for dipping or drizzling. Serves 4.
