These are delicious, satisfying, and remarkably healthy--high in calcium and omega-3s. You can cook these on the grill, but I like to saute them in a pan with a little olive oil. Serve on a burger bun with all the fixings, or just by themselves, along with a salad. If you don't have green onions (also called spring onions or scallions), finely diced yellow, white or red onions also work great.
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1 14-oz can canned pink salmon (such as Chicken of the Sea), drained.
2 tbsp. lemon juice
1 1/2 tbsp. Dijon style mustard
3/4 c. dry bread crumbs
1/2 sliced green onions (include as much of the green as you'd like)
2 whole eggs (or 3 egg whites), beaten
salt and pepper to taste
Yields: 4 servings
Drain and flake salmon. (There's no need to remove the bones, as they are soft. They also contain a lot of calcium and omega-3 fatty acids. The skin can also remain.) Add all other ingredients and gently mix. Try to keep a few salmon chunks in tact. Form into 4 large patties. Grill or saute in pan with olive oil until crispy on the outside. Serve alone, or as you would a hamburger.
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