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Salmon Burgers




Source of Recipe


Southern Living January 1995


Recipe Introduction


This is an unappetizing name for salmon patties. These have a very good texture and flavor. Tender, but not mushy.

I mixed all of the pattie ingredients except the salmon and tossed the salmon in lightly, just like you do with crabcakes. I also added a little Durkee sauce to the mayo spread.

NOTE: This recipe indicates that it serves 6. Maybe 6 toddlers. I managed to make just 4 decent sized patties.


List of Ingredients




1 (15 oz.) can pink salon, undrained
1 large egg, lightly beaten
½ c. unsalted saltine cracker crumbs
¼ c. finely chopped onion
¼ c. finely chopped celery
½ t. baking powder
Vegetable cooking spry
½ c. nonfat mayonnaise
2 T. lemon juice
½ t. dill weed
¼ t. pepper
¼ t. hot pepper sauce
6 onion sandwich rolls, split
6 tomato slices
1 c. shredded lettuce


Recipe



Drain salmon, reserving liquid; remove and discard skin and bones. Flake salmon with a fork.

Combine salmon and next 5 ingredients. Add 1 to 2 T. reserved liquid, stirring until mixture sticks together. Shape into 6 patties (see note above), and set aside.

Coat a large nonstick skillet with cooking spray (I added a little tiny bit of olive oil); add salmon patties, and cook over medium heat about 4 minutes on each side or until lightly browned. Keep warm.

Combine mayonnaise and next 4 ingredients; spread on cut sides of rolls. Place a salmon patty on bottom half of each roll; top each with a tomato slice, lettuce, and top half of bun.