Prep Time:
10 Minutes
Cook Time:
10 Minutes
Ready In:
20 Minutes
Servings:
4
10 Minutes
Cook Time:
10 Minutes
Ready In:
20 Minutes
Servings:
4
Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 430
Total Fat: 12g
Total Carbs: 46g
Protein: 34g
I found this recipe on the side of a Salmon can and tweaked it to my liking. Lots of protein, not much fat, and tastes great!
INGREDIENTS:
- 1 can Chicken of the Sea Pink Salmon, 14.75 oz
- 2 tbsp. Lemon Juice
- 1 1/2 tbsp. Dijon Mustard
- 3/4 cup dry Italian Bread Crumbs
- 3/4 cup Better ‘N Eggs
DIRECTIONS:
- In a bowl, combine all ingredients; mix well. I mixed mine in a Cuisinart to get it thoroughly mixed, and to chop the bones a bit as well (the traditional style salmon includes skin and bones, which are left in). The original recipe specified 3 egg whites, I substituted Better ‘N Eggs instead, I also substituted Italian bread crumbs for regular bread crumbs, and left out 1/2 cup of sliced green onions.
- Form the mixture into 4 patties. The mixture is sticky, so you may want to form each one on a piece of wax paper, you can then place the patty face down on the pan and peel the wax paper away (why didn’t I think of that before I made mine?).
- Cook over medium-high heat with a lightly oiled or non-stick pan until golden brown on both sides.
- Serve each burger on a bun, add condiments as desired.
April 15th, 2006 at 11:15 am
mmmmmmm………salaaaamooonnnnnn (followed by drool).