Chopped Fresh Salmon On A Bun

Recipe Ingredients

1 lb	454g / 16oz	Fresh salmon - very cold, and
		Picked over for bones
1/4 cup	23g / 0.8oz	Seeded, minced red bell pepper
1/4 cup	15g / 0.5oz	Minced green onion
2 tablespoons	30ml	Minced fresh mint
1/4 cup	59ml	Mayonnaise - (low fat acceptable)
1 cup	198g / 7oz	Egg - lightly beaten (large)
1/4 cup	36g / 1.3oz	Soft fresh white breadcrumbs - more if needed
		Salt - to taste
		Freshly-ground black pepper - to taste
		Flour - for dredging
2 tablespoons	30ml	Vegetable oil
		Egg rolls - cut in half,
		Toasted, and lightly buttered
		Tomato slices
		Arugula
		Mayonnaise - (optional)

Recipe Instructions

Cut the salmon into cubes and chop, but not too finely. In a glass bowl combine the salmon, red pepper, green onion, mint and mayonnaise. Bind the mixture with the egg and breadcrumbs then season with salt and pepper. Refrigerate the mixture so it is easier to shape into cakes.

When you are ready to eat, season the flour mixture with salt and pepper. Shape the salmon mixture into four cakes. Heat 2 tablespoons of vegetable oil in a large nonstick 12-inch skillet. Lightly dredge each salmon cake in flour and cook, adjusting heat as necessary and turning once, anywhere from 5 to 10 minutes, depending upon how well cooked you like your fish to be. The less time they cook, the moister they will be.

Set each salmon cake on a warm bun garnished with the mayonnaise, arugula and tomatoes. Eat as an open-faced sandwich with a knife and fork. Serve with steamed zucchini or yellow squash salad.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6641)

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