TLC Cooking "Surfin' Salmon"

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

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