Recipe - Chopped Fresh Salmon On A Bun

1 pound Fresh salmon; picked over
for bones (very cold)
One fourth cup Seeded and minced red bell
pepper
One fourth Minced green onion
2 tablespoon Minced fresh mint (or basil;
or oregano, or dill)
One fourth cup Mayonnaise (low fat or
nonfat)
1 lg Egg; lightly beaten, (or two
egg whites, or One fourth cup egg
sub.)
One fourth Or more cup soft fresh white
breadcrumbs
Flour for dredging
1 tablespoon Vegetable oil
Salt and pepper
BUNS (low or nonfat)
Sliced tomatoes; arugula
Nonfat Mayonnaise
(optional)

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 eatlf.v097.n205 by "Tina D. Bell"
tdbell@altair.csustan.edu on Aug 13, 1997