Free Recipe Chopped Fresh Salmon on a Bun
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Chopped Fresh Salmon on a Bun Recipe
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)
Chopped Fresh Salmon on a Bun Preparation
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
Cooking Temperature:
Recipe Serves: 1
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