16 ounces canned salmon with bones [1 lb cooked salmon fillet, skinned] 3 cups baby spinach, chopped 2 green onions, minced 1 tablespoon finely grated peeled fresh ginger 1/8 tsp. ground white pepper 1 large egg white 1 tablespoon reduced sodium soy sauce 2 tablespoons pickled ginger
Mix the salmon, spinach, green onions, ginger, and pepper in a large bowl until well combined. In a small bowl beat the egg white and soy sauce. Stir the egg mixture into the salmon-vegetable mixture. Form into 4 patties about ½ inch thick. Heat a 12-inch nonstick skillet over moderate heat until hot. Add the burgers and cook carefully turning once. Continue cooking until golden brown and cooked through, about 6 to 7 minutes. [When grilling outdoors cook the burgers for 3-5 minutes per side, or until cooked.] Serve the salmon burgers topped with 1 ½ teaspoons pickled ginger. Makes 4 servings.
Nutrition Facts Serving Size: one serving Calories 208 Protein 26 g Total Carbohydrate 3 g Dietary Fiber 1 g Sodium 321 mg Total Fat 10 g Saturated Fat 2 g Cholesterol 70 mg Percent Calories from Fat 44 % Percent Calories from Protein 51 % Percent Calories from Carbohydrate 5 % Vitamins: Vitamin A 35% Vitamin C 13% Iron 8% Calcium 4% Diabetic Exchanges: 4 very lean meat ¼ medium fat meat 1/6 vegetable
julieann: A long while back you posted a recipe for Easy Sauce by Reg and Jack Absalom, I just wanted to say thank you so much, and to mention that it is pretty good for making tomato relish. I am an Aussie living in the USA. No easy access to Ezy Sauce.JulieAnn
Sept 19, 2015 1:25:44 GMT 10
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