Salmon-Quinoa Patties with Lime Yogurt Sauce


I’d make these just so I could have the yogurt sauce that I serve with them.
Makes about 6 patties
Ingredients

For the patties:

  • 1/3 cup quinoa, rinsed and drained
  • 2/3 c. water
  • 3/4 lb fresh (cooked) or canned salmon (2- 200 g cans)
  • 1 Tbsp Dijon mustard
  • 1/2 cup sliced green onions
  • 1 finely chopped red pepper
  • 2 large eggs
  • 2 Tbsp chopped fresh dill or chives
  • Zest of 1 lemon
  • 1 large garlic clove, minced
  • salt and pepper to taste
  • panko crumbs for coating

Directions

In a saucepan, bring 2/3 cup of water to the boil over high heat. Stir in the quinoa; reduce heat to simmer, and cover the pan. Cook for 10 minutes, then let the pan sit, covered, for another 5 minutes. Fluff with a fork, leave the pan uncovered and allow to cool.

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper (or coat with cooking spray).
In a large mixing bowl, combine all of the ingredients for the patties and mix well.

Form into patties 2 1/2 inches in diameter, coat with panko crumbs and place on baking sheet.

Bake at 400°F for 7 minutes.
Flip and bake for another 5-6 minutes and remove from oven.

Combine the sauce ingredients in a small bowl. Drizzle over the warm patties. Serve with fresh dill or chopped chives.

Lime Yogurt Sauce (this makes enough for 2-4 servings)

  • 1/2 cup Greek yogurt (I use 0% fat, but full-fat would be fine . . .actually it would probably be better!)
  • 1 tsp. lime zest
  • 1 tbsp. fresh squeezed lime juice
  • 1 tbsp. capers, drained, rinsed, and chopped
  • 1 tbsp. snipped chives
  • fresh ground sea salt and pepper, to taste

These freeze beautifully. Get smart, double the recipe, freeze on a baking sheet, then package in air-tight containers. Makes a fast dinner on busy nights. I have sometimes barbecued a whole fish just to make these patties for the freezer. We like these with a fresh slaw and a glass of crisp white wine. Hope you like them too.

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About joinmefordinner

. . . living in the Cowichan Valley, cooking for my appreciative family and friends, and taking advantage of all this area has to offer including local organic produce, cheese, wine, artisan breads, and fresh-caught seafood.
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