Now that’s a healthy meal that is simple to make and delicious! Sign me up!
I’m implementing a new strategy in my house. I’ve realized that I’m more in the cooking frame of mind toward the beginning of the day. That’s when I’m up and around, working on household chores, overseeing homeschooling, etc. Later in the day I’m settled in working on the blogs or just doing something I don’t really want to be distracted from. So, my new strategy is to take the morning dinner prep a little further than usual.
Typically, I’ll look and see what needs to come out of the freezer or get dropped into the crock pot. But I’m now taking it one step further. I’m looking at my meal plan for the day and making everything that can possibly be made ahead. For this meal, that included mixing up the salmon patties and putting the potatoes in a crock pot. You may not think that helped much, since throwing potatoes in the oven takes about 60 seconds. But I have to tell you, it helped a lot! I didn’t have to stop what I was doing an hour before dinner to go and take care of the potatoes.
Having the salmon all mixed up was huge too. I can honestly tell you that because of the way that afternoon played out, the only reason this meal hit the table is because I had done a bulk of the prep work in the morning.
And the potatoes were the best I’ve ever had. Very moist and flavorful. We usually add a bit of brown sugar but there was truly no need.
Here’s a “post” on how I did the sweet potatoes.
The patties are super simple.
Just mix all of the ingredients in a bowl until combined.
If you’re making them ahead, I refrigerated mine just in the bowl, without forming them into patties until I was ready to cook.
When you’re ready to cook:
Form into individual patties.
Add a small amount of cooking oil (I use olive) to a large skillet and heat to medium.
Gently add the patties to the pan and cook for a few minutes on each side until golden brown.
*These don’t stay together quite as well as recipes that use breadcrumbs but if you’re gentle it works. I really liked how the oatmeal tasted, not like oatmeal at all, just a nice little crispiness added to your salmon.
And the broccoli?
Super simple. Simmer it with a touch of salt for about 5 minutes, until the broccoli is almost as tender as you like it, it will cook a tiny bit more in the cheese sauce. (I used frozen broccoli) Drain the water out, then add about 1 slice of (real) American cheese per person and a couple of tablespoons of milk. Let it all melt and viola! A veggie your kids will eat. (Hey, I hate broccoli and I ate this.)
And there you have it. This meal will take you about 5 minutes in the morning and about 10 at dinner time. Can’t beat that!
**This recipe can be gluten-free if you use gluten-free oats.
- 1 package skinless, boneless salmon
- ½ cup whole oats (not instant)
- 1 TBSP mayo
- 1 TBSP mustard ( I used Dijon because that’s what I had)
- pinch of course salt fresh ground pepper
- opt. honey mustard sauce
- **This recipe really only feeds 3 people. If you have more, you'll need to double it.
- In a medium bowl, mix all ingredients until combined.
- Preheat a large skillet with about 2 TBSP cooking oil.
- Form salmon mixture into patties; handle gently and press to compact so they'll stay together.
- Gently set the patties into the hot pan and don't move them until they're browned (about 3 minutes.)
- Gently turn and brown on the other side.
- We serve ours with honey mustard sauce.
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