15 oz Canned salmon
2 tb Lemon juice
1 1/2 ts Dijon-style mustard
3/4 c Dry breadcrumbs
1/2 c Scallions; minced
3 Egg whites
Drain and flake salmon. Combine lemon juice and mustard. Mix
salmon, lemon-mustard mixture, breadcrumbs, and scallions. Mix in
egg whites until well blended. Shape into 4 patties and grill or
saute until golden on both sides. Serve on buns with lettuce,
tomato slices, and condiments as desired.
Their note: The small amount of bones and skin are completely
edible and an excellent source of calcium and omega-3 fatty acids.
Simply blend skin and bones with salmon and other ingredients.
