Recipe - Salmon Burgers With Oven-Fried Potatoes

1 One half pound Potatoes; scrubbed and cut
into 1/4inch slices
Olive Oil
1 tablespoon Unsalted Butter; melted
1 cup Onion; chopped
10 ounce Fresh Salmon Fillets;
skinned
1 cup Dry White Wine; (or
NonAlcoholic Substitute;
use same quantity Water or
Apple Juice)
1 Orange; Juiced
Grated Rind of 1 Orange
1 One half tablespoon Fresh Dill; chopped
One fourth cup Fresh Bread Crumbs
1 One half cup Canned Corn; drained
2 Egg Whites
Salt and Pepper to taste
2 lg Rolls; halved

Today's meatandpotatoes feature from The Cook and Kitchen Staff at
RecipeaDay is perfect for fishloving Dad's everywhere. It's also a great
recipe for no occasion at all (like dinner tonight), as it takes about 45
minutes to prepare and dinner is served.

To prepare potatoes, preheat oven to 425F degrees. Cover potato slices
with cold water in a bowl. Let sit 15 minutes. Drain potatoes and pat dry.
Coat a baking pan with 1 tsp. olive oil and melted butter; add potatoes and
toss to coat. Bake 20 minutes, then turn potatoes with a spatula and bake
another 15 minutes or until golden and tender. Serve warm with salt and
pepper to taste.

Meanwhile, cut salmon fillets crosswise into 2inch strips.

Heat One half tablespoon of olive oil in a heavy nonstick skillet over medium
high heat. Sauté onion 3 or 4 minutes, until softened. Set aside.

In a separate skillet, bring wine (or nonalcoholic substitute) to a simmer
over medium heat. Add salmon strips and simmer lightly for 3 to 5 minutes,
or until they are almost opaque and cooked throughout. Discard the cooking
liquid.

Place salmon in a bowl and mash with a fork. Add orange rind, 2 Tbs. orange
juice, dill, bread crumbs, and canned corn. Add sautéed onion and stir
well. Thoroughly mix in egg whites and season with salt and pepper to
taste. Shape salmon mixture into 4 patties.

Heat One half T. oil in a heavy nonstick skillet over medium high heat and cook
salmon patties for about 2 minutes per side, or until nicely browned
overall. Serve patties on rolls with ovenfried potatoes on the side.
Posted to dailyrecipe@recipeaday.com by RecipeaDay
recipeaday@bignetwork.com on Jun 3, 1998