Originally From
Sprung From
Imported From
Salmon Patties from Clean Eating Magazine Nov/Dec 2009
debwar has cooked this
4
Dinner
- 1/2 medium yellow onion, diced
- 1 6-oz can salmon packed in water, without bones or skin, drained
- 2 egg whites, whisked
- 1 tsp Dijon Mustard (I used regular mustard)
- 1/2 cup whole-wheat bread crumbs ( I used italian bread crumbs)
- 1 medium carrot, peeled and grated
- 1 tbsp fresh cilantro, minced
- For Fruity glaze:
- 1/4 cup no sugar added fruit preserves (strawberry or raspberry works best)
- 1/4 cup water
I also sauteed the onions!
In a large bowl, mix together diced onion, salmon, egg whites, Dijon, bread crumbs, carrot and 1 tbsp cilantro. Using your hands form mixture into 4 large patties, each about 4 or 5 inches in diameter.
Heat a large nonstick or cast-iron pan over medium-high heat for 1 minute. Mist with cooking spray. Place all 4 patties in pan and cook for 2 1/2 minutes on each side or until lightly browned. Remove patties from pan and let set for a couple of minutes before serving.
For Fruity Glaze: Combine preserves and water in a small saucepan. Cook over medium heat, stirring until thickened and warm. Remove from heat and drizzle over patties.
In a large bowl, mix together diced onion, salmon, egg whites, Dijon, bread crumbs, carrot and 1 tbsp cilantro. Using your hands form mixture into 4 large patties, each about 4 or 5 inches in diameter.
Heat a large nonstick or cast-iron pan over medium-high heat for 1 minute. Mist with cooking spray. Place all 4 patties in pan and cook for 2 1/2 minutes on each side or until lightly browned. Remove patties from pan and let set for a couple of minutes before serving.
For Fruity Glaze: Combine preserves and water in a small saucepan. Cook over medium heat, stirring until thickened and warm. Remove from heat and drizzle over patties.
Salmon
