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Surfin Salmon


Surfin' Salmon

Surfin' Salmon

Yield

Makes 5 servings

Ingredients

1/3 cup cornflake crumbs
1/3 cup cholesterol-free egg substitute
2 tablespoons fat-free (skim) milk
3/4 teaspoon dried dill weed
1/8 teaspoon black pepper
Dash hot pepper sauce
1 can (14-1/2 ounces) salmon, drained and skin and bones removed
Nonstick cooking spray
1 teaspoon olive oil
6 tablespoons tartar sauce
5 small pimiento pieces

Preparation

  1. Combine cornflake crumbs, egg substitute, milk, dill weed, black pepper and hot pepper sauce in large mixing bowl. Add salmon; mix well.
  2. Shape salmon mixture into 5 large egg-shaped balls. Flatten each into 3/4-inch-thick oval. Pinch one end of each oval to make tail shape for each fish.
  3. Spray large nonstick skillet with cooking spray. Add fish to skillet; cook 2 to 3 minutes over medium-high heat or until lightly browned. Turn fish over. Add oil to skillet. Continue cooking 2 to 3 minutes or until firm and lightly browned.
  4. Place small drop tartar sauce and pimiento on each fish to make "eye." Serve with remaining tartar sauce, if desired.

Tip

For a tasty side dish of seaplants, serve fish on a bed of shredded Romaine lettuce and matchstick-size cucumber slices.

Nutritional Information

Serving Size: 1 salmon patty
Fiber 2 g
Carbohydrate 12 g
Cholesterol 37 mg
Saturated Fat 3 g
Total Fat 17 g
Calories from Fat 54 %
Calories 279
Protein 20 g
Sodium 638 mg

Dietary Exchange

Fat 1-1/2
Meat 2-1/2
Starch 1/2

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