Chopped Fresh Salmon On A Bun

Why do men not accept the gospel? How can they refuse the tender overtures of the gracious Son of God? Why do they even take offense at the cross? Let us consider an analogy. An etiquette book is a very valuable accessory. It is useful on many important occasions. A good one costs considerable money. Who would not be glad to have one, if it were given him? You wouldn't? Why wouldn't you be glad to be given such a book? Because it would imply you needed it! That is the reason proud sinners do not come to Christ. Their coming would imply they needed Him. They are too proud and self-righteous in their natural state to admit that!

John Gerstner

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	T	Minced fresh mint, or basil
		or oregano or dill
1/4	c	Mayonnaise, low fat or
		non-fat
1		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	T	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

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2210 Calories From Fat: 503 Total Fat: 56.7g Cholesterol: 761.9mg Sodium: 2154.8mg Potassium: 2242.2mg Carbohydrates: 254.4g Fiber: 10g Sugar: 6.9g Protein: 165.1g