| Ingredients | |
|---|---|
| red or pink salmon, packed in water, rinsed and drained (or 2 cups flaked) |
1 can (15 oz) |
| saltine crackers | 8 |
| seeded and diced red bell pepper | 1/4 cup |
| Miracle Whip Light | 3 T |
| lemon juice (bottled or fresh squeezed) | 1 tsp |
| Tabasco sauce | 4 drops |
| fresh asparagus or green beans | 1 bunch |
| hamburger buns (preferably whole-grain) | 4 |
| lettuce leaves | 4 |
| tomato, sliced | 1 |
| watermelon cubes | 4 cups |
Directions
- In a medium bowl, remove skin from fish and flake with a fork, mashing bones (great calcium).
- Crush the crackers and add to bowl.
- Add the bell pepper, Miracle Whip, lemon juice and Tabasco sauce.
- Mix well. Set aside.
- Snap off asparagus bottoms or ends of green beans and place in a microwave-safe dish. Cover and microwave on high 7 minutes, until crisp tender.
- Shape the salmon mix into 4 patties.
- Coat a large, nonstick skillet with cooking spray and place over medium heat.
- Cook salmon cakes, turning once, until lightly browned on each side.
- Assembled the salmon burgers.
- Serve with asparagus and watermelon on the side.
Nutrition information
|
For 1 salmon burger on whole-grain bun, |
|
|---|---|
| Calories | 396 |
| Calories from Fat | 32% |
| Fat | 15 g |
| Saturated Fat | 2.4 g |
| Fiber | 5 g |
| Cholesterol | 42 mg |
| Sodium | 716 mg |
| Protein | 27 g |
| Total Carbohydrate | 42 g |
| Sugars | 17 g |
