Recipe - Salmon Patties With Citrus Vinaigrette

1 Orange
1 Lemon
One fourth cup Olive oil
2 teaspoon S, low sodium soy sauce
2 dr Tabasco sauce
6 sl Fresh ginger root, minced
1/3 cup Cilantro, minced
14 Three fourths ounce Canned salmon, drained
3 Scallions, minced
1 cup Bread crumbs
2 Eggs
1 teaspoon Dry mustard
One fourth teaspoon Fresh ground black pepper

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 bitesize 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 mediumhigh 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; 884mg Sodium

Recipe by: Friday Is Fish

Posted to EATL Digest 10 Feb 97 by "McNamara, Kelly"
kmcnamara@LIGGETT.COM on Feb 11, 1997.