| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh salmon; picked over for bones (very cold) |
| 1/4 |
c |
Seeded and minced red bell pepper |
| 1/4 |
|
Minced green onion |
| 2 |
tb |
Minced fresh mint (or basil; or oregano, or dill) |
| 1/4 |
c |
Mayonnaise (low fat or non-fat) |
| 1 |
lg |
Egg; lightly beaten, (or two egg whites, or 1/4 cup egg sub.) |
| 1/4 |
|
Or more cup soft fresh white breadcrumbs |
|
|
Flour for dredging |
| 1 |
tb |
Vegetable oil |
|
|
Salt and pepper |
|
|
BUNS (low or non-fat) |
|
|
Sliced tomatoes; arugula |
|
|
Non-fat Mayonnaise (optional) |
INSTRUCTIONS
COOKING MONDAY TO FRIDAY SHOW # MF6641
Cut the salmon into cubes and chop, but not too finely. In a glass bowl
combine the salmon, red pepper, green onion, mint and mayonnaise. Bind the
mixture with the egg and breadcrumbs then season with salt and pepper.
Refrigerate the mixture so it is easier to shape into cakes.
When you are ready to eat, season the flour mixture with salt and pepper.
Shape the salmon mixture into four cakes. Heat 1 tablespoon of vegetable
oil in a large nonstick 12 inchskillet. Lightly dredge each salmon cake in
flour and cook, adjusting heat as necessary and turning once, anywhere from
5 to 10 minutes, depending upon how well cooked you like your fish to be.
The less time they cook, the moister they will be. Set each salmon cake on
a warm bun garnished with the mayonnaise, arugula and tomatoes. Eat as open
an faced sandwich with a knife and fork Serve with steamed zucchini or
yellow squash salad.
Yield: 2 servings
NOTES: (I find it works better, with the small amount of oil, to leave off
the flour dredging) Posted to Digest eat-lf.v097.n205 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Aug 13, 1997
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