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23.2.09

Salmon Burgers


1 can (14 3/4 oz.) Pink Salmon
2 tbsp lemon juice
1-1/2 tbsp Dijon style mustard
3/4 cup dry bread crumbs
1/2 cup sliced green onions
3 egg whites
salt and pepper to taste

(I also add sage, ground red pepper, and a dash of olive oil; optional)

Drain (well) and flake salmon, crushing all bones. Combine lemon juice
and mustard. Blend flaked salmon with bread crumbs, green onions, and
lemon juice/mustard mixture. Mix in egg whites until well blended.
Form mixture into patties (five to seven, depending on size you desire)
and saute' in a skillet in about 1/4 inch of oil until golden
brown on both sides. Serve each burger on a bun with lettuce,
tomato slices and condiments as desired.

4-6 servings