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Surfin Salmon
Surfin' Salmon
YIELD Makes 5 servings
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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:
- Combine cornflake crumbs, egg substitute, milk, dill weed, black pepper and hot pepper sauce in large mixing bowl. Add salmon; mix well.
- 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.
- 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.
- 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.
This recipe appears in:
Fish
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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