Makes 4 servings.
14-1/2 oz-ounce can pink salmon
Vegetable cooking spray
1/3 cup onion
1 cup cooked brown rice
1/4 cup dry bread crumbs
1 tsp. dried basil
1 large egg
1 tsp. lemon juice
1/8 tsp. black pepper
1 Tbsp. canola oil
Clean salmon, discarding skin and bones. There will be about 1-1/4 cups fish. Place fish in mixing bowl. Coat small skillet generously with cooking spray. Saute finely chopped onion until soft, 4 minutes. Add to salmon. Add rice, bread crumbs, basil, egg, lemon juice, freshly ground pepper and cayenne. Using fork, mix until ingredients are well combined. Chill for 45 minutes in refrigerator. Divide salmon mixture into 4 parts, forming each into 3-inch by 3/4-inch burger. Salmon Burgers can be made ahead up to this point and refrigerated, covered with plastic wrap on plate, for up to 4 hours. Heat 2 teaspoons oil in medium-size, nonstick skillet. Cook burgers until well-browned, about 4 minutes. Turn and add remaining oil, lifting burgers gently so it can coat pan: Cook until burgers are well-browned, about 3 minutes. Serve immediately.
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