Spicy Salmon Burgers

1 can Wild Alaskan Salmon (approx 6.5 oz)
4 scallions, minced
1 tbsp finely chopped fresh ginger
!/2 large red pepper, chopped
1 Serrano pepper, finely minced
1 egg
1 tbsp Shoyu or soy sauce
2 tbsp mayonnaise (optional)
3 slices Ezekiel Bread, toasted and ground into bread crumbs
½ tbsp butter
1 tbsp olive oil

Drain the salmon well. In a medium bowl, add the salmon, scallions, ginger, red pepper, and Serrano pepper and stir together.
Beat the egg and add to the mix along with the soy sauce and mayonnaise. I find that the mayonnaise really helps bind the mixture together. If you choose not to add the mayonnaise, you will need to chill thoroughly or the patties will fall apart when you cook them.
Toast the bread slices until crisp. Chop in a food processor until the crumbs are fine.
Divide the salmon mixture into 3 sections. While holding a section of the salmon mixture in your hand, add just enough bread crumbs to the salmon mixture to make it stick together and form a patty. Gently pat or roll the patty with bread crumbs. Set aside. Repeat this process until all the patties are formed.
Heat a non-stick pan on medium heat and melt the butter and olive oil together. Brown the salmon patties on each side and serve warm over dressed mixed greens.

Makes 3 large salmon patties


Number of Servings: 3

Recipe submitted by SparkPeople user DACTJC.