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Crispy Ranch Chicken
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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 |
This recipe appears in:
Fish
