Mix together White Quinoa (1/2 cup), Water (1 cup), Wild Salmon (6 ounce), Carrot (1), Scallion (2), Egg (2), Fresh Herbs (1/4 cup), Dijon Mustard (2 tablespoon), Ground Flaxseed (2 tablespoon), Garlic Powder (1/2 teaspoon), Sea Salt and Pepper (1 pinch) in a bowl.
Form small cakes out of the mixture and put them on a baking tray.
Bake them on 350 degrees F (180 degrees C) for 22 minutes, or until golden brown.
In a separate bowl, combine Tahini (2 tablespoon), Dijon Mustard (1 tablespoon), juice of Lemon (1) and a tablespoon of water. Pour the sauce over the cakes and serve.