Isn’t it funny how sometimes sleeping can be exhausting? You fight to fall and stay asleep. You wake up leaky and parched several times nightly. First, it’s too warm, then it’s too cold. And then comes the pillow fight: under the neck, under the head, then back to the neck, remove the pillow, then over the eyes to block out those little night lights — until you pop open an eyelid to see if it’s time to end the nightmare.
Call me crazy, but some foods put me in a sweet dream mode. Salmon Patties In Emerald Sauce are tasty, satisfying, easy to digest and in due time, will ease you into a peaceful slumber.
Salmon Patties in Emerald Sauce
- 1 large can salmon
- 1-2 T chopped red onion
- 2 scallions chopped
- 1 garlic clove, minced
- 1 large handful arugula, chopped
- 1/4 c each chopped parsley, dill
- 1 lime juiced
- 1 t Frank’s Hot Sauce
- 1 t grainy mustard
- sea salt and freshly ground black pepper
- 1/3 c bread crumbs
- 1 egg
- 1 T olive oil, seasoned with 1/4 teaspoon sea salt and freshly ground pepper
To save time, use a food processor to chop the onion, scallion, garlic, arugula, dill and parsley. In a medium-sized bowl, combine all ingredients except the olive oil and form 8 small patties. Place the patties on a parchment covered baking pan and lightly brush both sides of each patty with the olive oil. Preheat the oven to 375F and bake the patties for 20 minutes. Serve Salmon Patties hot or cold as long as they’re swimming in Emerald Sauce.
Emerald Sauce
- 1/3 c chopped dill
- 2/3 c chopped cilantro
- 2 scallions, chopped
- 1 small garlic clove, minced
- 1 small cucumber, seeded if necessary, thinly sliced
- 1 c 2% Greek yogurt
- 3 T lime juice
- sea salt and freshly ground black pepper
Use a food processor to chop dill, cilantro, scallions and garlic. Add the remainder of the ingredients and blend into Emerald Sauce. Adjust seasoning to your taste.
Salmon Patties in Emerald Sauce Print Ready Recipe
Final Notes:
- Do you know what kind of salmon is most recommended?
- Looking for a guide on how to sleep better?
- Here’s 8 hours of deep sleep music for insomniacs.
nice recipe, Holly. Bet it would be good, too, with fresh salmon, half cut into a dice and half puréed in the processor to help the mix stick together …
I couldn’t agree more! You and I have a salmon patty connection Susan.
One of my favorites – fish cakes. I always cook extra fish, if I can, so I have leftovers to make fish cakes – such a great meal. Your recipe looks delicious and so does the sauce.
Thanks Jovina! Just saw your current fish post. Loved it!!!
Looks great so fresh . I’m having the same sleeping experience . I’ll give it a try .
Let us know how it goes…
FABULOUS. Taste delight and I never would have created this so deliciously without your help and inspiration.
Thanks Mindy! Glad to know you had success. I’m looking forward to trying this out with fresh salmon.
If I wanted to keep it non dairy (to serve at shabbat meal, what would you sub for Grk yogurt? Mayo or tofutti sour cream or…?
I like the idea of tofutti sour cream with a little mayo.
Amazing recipe. I used canned salmon. I followed almost exactly but without the arugula. Next time (and this recipe will be a new pantry staple) I will add some chopped whatever – celery, or jalapeños or something. Sauce was great but I wouldn’t hesitate to substitute for tatzicki. Slices of lime in the side. Thanks Holly for the inspiration.
Thanks for reporting back Carolyn. Best way to recipe tweak is with everyone’s input. I will also try adding celery and jalapenos. I agree tzatziki would taste fine and save time. I just love controlling fat content and using up lots of fresh herbs.