Salmon patties with citrus vinaigrette

4 Servings

Ingredients

Quantity Ingredient
1 Orange
1 Lemon
¼ cup Olive oil
2 teaspoons S, low sodium soy sauce
2 drops Tabasco sauce
6 slices Fresh ginger root, minced
⅓ cup Cilantro, minced
14¾ ounce Canned salmon, drained
3 Scallions, minced
1 cup Bread crumbs
2 Eggs
1 teaspoon Dry mustard
¼ teaspoon Fresh ground black pepper

Directions

Grate the orange and lemon to yield 2 teaspoons each of zest. Halve the orange and lemon, then juice one orange half and one lemon half. Remove the peel and as much of the pith as possible from the unjuiced orange and lemon halves. Cut the peeled orange and lemon into bite-size pieces.

In a small bowl, combine the orange and lemon zests, juices and pieces.

Stir in 2 tablespoons of the oil, the soy sauce, Tabasco and half of the ginger and cilantro.

In a medium bowl, combine the salmon, scallions and the remaining ginger and cilantro, and toss to break up the salmon and distribute the ingredients.

Add the bread crumbs, eggs, mustard and pepper and thoroughly combine. Form the mixture into 4 patties about 4 inches across.

In a large skillet, warm 1 tablespoon of the oil over medium-high heat. Add the salmon patties and cook until golden on one side, about 3 minutes. Turn the patties over, add the remaining 1 tablespoon oil, and cook until golden on the second side, about 3 minutes. Serve the patties with the sauce on the side.

Per serving: 443 Calories; 24g Fat (48% calories from fat); 28g Protein; 30g Carbohydrate; 148mg Cholesterol; 884mg Sodium Recipe by: Friday Is Fish

Posted to EAT-L Digest 10 Feb 97 by "McNamara, Kelly" <kmcnamara@...> on Feb 11, 1997.

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