You’ll love these Dilled Salmon Oat Patties with Tomato Cucumber Dill Sauce made with yoghurt for a quick lunch or dinner. Frankly I’m thinking of trying them for breakfast, too. Absolutely yummy and so good for you. Salmon and oatmeal are both considered “superfoods”. Here’s why:
Salmon is rich in omega-3 fatty acids which reduces the risk of heart disease and other conditions like atherosclerosis. Wild salmon is a fatty fish but it contains good fats that have been proven to improve health in children and adults. Salmon is also rich in protein. Great anytime and eating it after an exercise session will help to build muscle tissue.
Oatmeal is an evergreen favorite food but is now building in popularity as a food that lowers blood cholesterol. Make it yourself with rolled oats or eat the quick (not instant packaged) kind if you are in a hurry. Another way – in salmon patties.
Oatmeal is a filling grain that also provides much needed fiber to keep hunger at bay and your blood sugar constant.
Watch for good sales for canned salmon and keep a few tins on hand. This meal is quick and pennywise!
1 can (14 oz) salmon, drained
3/4 cup old fashioned oats, uncooked
1/3 cup milk
1 egg, lightly beaten
2 Tbsp finely chopped onion
1 Tbsp finely chopped fresh dill
1/8 tsp salt
1/2 cup plain yogurt
1/3 cup finely chopped tomato
1/3 cup finely chopped cucumber
1 Tbsp finely chopped onion
1 Tbsp finely chopped fresh dill
1. Put yogurt, tomato, cucumber, onion, and dill in a small bowl and whisk together. Cover with plastic wrap and refrigerate for a hour or two or even more if you can.
2. In a separate bowl, put drained and broken up salmon, oats, egg, onion, dill and salt. Mix together well.
3. Shape salmon mixture into patties.
4. Drizzle a little olive oil into heavy skillet over medium heat.
5. Cook salmon patties until golden brown, about 3 or 4 minutes. Use a lid or splatter guard. Remove to plates.
6. Drizzle sauce over salmon patties. Serve hot.
Serve with fresh green salad or steamed orange and green vegetable assortment.
They make a great Salmon Burger, too. Use wholegrain buns and add fresh lettuce and sliced tomatoes.
Update: Just made these again the other day. Well, you know me, I can't leave even a great recipe alone, and with a bag of coleslaw mix sitting on the shelf in the refrigerator, more or less staring me in the eye asking for that last cup of it to be used up...well, I just had to throw it in the mix of salmon and oatmeal. Sure glad I did. Would do it every time from now on! Only one problem...you'll see it here:
The patties were even bigger! In fact, even though they were thick, 4 patties filled the entire pan. Now that's a problem I can enjoy.
I cook the patties until I feel they are getting well heated and then test one to see how done it is. I do like them to have a fair degree of brownness without being burnt.
That first one looked perfect, so I flipped the rest. I love that these patties are sturdy enough to not fall apart when you go to turn them.
I served these with some Spring tender Swiss Chard for its deep green highlighted with ruby red. Not only are the deep green veggies good for us, I liked the contrast with the paler Salmon patties and the white of the sauce.
I also like to add some extra chopped tomato on top of the sauce, as you can see, giving the whole plate an extra more vibrant splash of color. Picked up some fresh carrots so carrot coins sat down beside that Swiss Chard and just settled in.
But sometimes, on hot summer evenings (yes, we do get some in Canada and lots in the Okanagan where I live), a fresh, raw crispy crunch is nice, too. So on one serving, along with the Chard, I served fresh sliced cukes.
Have you ever noticed, eating on the deck on summer evenings after a hot day that family and guests often want to take their time over a meal? Often when I think a dinner might turn into a little more conversation or gazing into the lake view, a fresh veggie platter fits in perfectly. How easy it is to extend your meal when you don't want it to end by casually keeping the snacking going.
Here, not too sure of how much extra would be served, I cut up extra yellow peppers and cucumber, but leaving easy room to extend even that platter by including the remaining half of the pepper. If the platter runs low, easy enough to simply slice a few more strips, without anyone having to get out of their chair. If not, that half pepper will keep much longer in your fridge. you have to admit, the yellow pepper looked so pretty in the sunshine, it turned into a centrepeice!
I know some people (and truth be told, I do, too, sometimes) like their veggie platters to be laid out just perfectly, everything lined up in little rows, standing at attention. For more casual dining, where I want everyone to relax and feel like they can just help themselves, I prefer the more casual look of a slightly jumbled dish of veggies.
Somehow it just encourages people to help themselves to an extra piece or two, ponder a little more as they crunch, and everyone seems to have an extra thought or joke to share. Ahh, quiet laughter on soft evening breezes floating down the hillside, maybe that’s what adds the final flavor to Okanagan fruit and wines.
So, go ahead, help yourself.
Please Note: Even though it looks like it, I did NOT take a bite out of this patty before I photographed it! The Dilled Salmon Oat Patties were so big (and thick as you can see) that they were crowded in the pan. And then they didn't really shrink with cooking. That's just the mark where they were crowded together. Just wanted you to see how big they were! Though I admit, they smelled and looked so good, I was very tempted to sneak a taste or two. Has that ever happened so I couldn't take a photo? Yes, lots of time!
The other night, I made Creamed Salmon served on rice so I could add photos to that page. It is the MOST popular recipe on Best Pennywise Tips even without photographs.
With company for dinner, I was serving them - who am I kidding, those hungry Mormon missionaries from Brazil and Arkansas who had been helping move some furniture for me just helped themselves - and trying to photograph my plate. Before I could get to the camera, they were dashing back for seconds and there wasn't enough salad left to complete my plate! I just kept hearing, this is SO good, this is SO good. That's more important than a photograph!
P.S. I did ask them to help themselves.
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