Have you ever looked at 2 foods that are almost the same and been surprised by how much you like one but not the other?
That’s how I feel about canned salmon and tuna fish. I barely tolerate tuna fish, but love canned salmon.
A few years ago I started paying attention to foods that are high in calcium, because early onset osteoporosis runs in my family. I was thrilled to discover that salmon is a great source of calcium. But not fresh salmon…only salmon you get in a can. I’m guessing it has something to do with some of the soft bones ending up in the food, but whatever the reason, I’m thrilled to find something so easy and tasty that is also good for you.
One day I stumbled on a recipe that turned canned salmon into a sandwich patty, and I knew immediately that I would like it. I tweaked the recipe a bit and came up with my Salmon Burger recipe.
6 ounces canned salmon, skinless & boneless
1/4 cup dry breadcrumbs
1/4 cup onion, chopped finely
2 tablespoons mayonnaise (optional)
1 egg, beaten
1 teaspoon lemon juice
1 teaspoon parsley flakes
1/8 teaspoon garlic salt
cooking spray or oil
- In a medium bowl, combine all ingredients.
- Shape into 4 burgers.
- Fry in a non-stick pan coated with cooking spray or a small amount of oil until lightly browned on both sides.
- Serve on a bun or with cocktail sauce.
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