Salmon Patties With Citrus Vinaigrette

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs		Autumn, Fish/seafoo, Main dishes, Spring, Summer	4	Servings

INGREDIENTS

1		Orange
1		Lemon
1/4	c	Olive oil
2	t	S, low sodium soy sauce
2		Tabasco sauce
6		Fresh ginger root, minced
1/3	c	Cilantro, minced
14 3/4	oz	Canned salmon, drained
3		Scallions, minced
1	c	Bread crumbs
2		Eggs
1	t	Dry mustard
1/4	t	Fresh ground black pepper
8		mg Sodium

INSTRUCTIONS

Grate the orange and lemon to yield 2 teaspoons each of zest. Halve
the orange and lemon, then juice one orange half and one lemon half.
Remove the peel and as much of the pith as possible from the unjuiced
orange and lemon halves. Cut the peeled orange and lemon into
bite-size pieces.  In a small bowl, combine the orange and lemon zests,
juices and  pieces. Stir in 2 tablespoons of the oil, the soy sauce,
Tabasco and  half of the ginger and cilantro.  In a medium bowl,
combine the salmon, scallions and the remaining  ginger and cilantro,
and toss to break up the salmon and distribute  the ingredients.  Add
the bread crumbs, eggs, mustard and pepper and thoroughly  combine.
Form the mixture into 4 patties about 4 inches across.  In a large
skillet, warm 1 tablespoon of the oil over medium-high  heat. Add the
salmon patties and cook until golden on one side, about  3 minutes.
Turn the patties over, add the remaining 1 tablespoon oil,  and cook
until golden on the second side, about 3 minutes. Serve the  patties
with the sauce on the side. Per serving: 443 Calories; 24g  Fat (48%
calories from fat); 28g Protein; 30g Carbohydrate; 148mg  Cholesterol;
Recipe by: Friday Is Fish  Posted to EAT-L Digest 10 Feb 97 by
"McNamara, Kelly"  <kmcnamara@LIGGETT.COM> on Feb 11, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 403 Calories From Fat: 195 Total Fat: 22g Cholesterol: 117mg Sodium: 2431.9mg Potassium: 378mg Carbohydrates: 24g Fiber: 1.7g Sugar: 4.2g Protein: 26.5g

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