Salmon Burgers

Hands-on - 25 min. Serves 4

Ingredients
red or pink salmon, packed in water, rinsed and drained (or 2 cups flaked)	1 can (15 oz)
saltine crackers	8
seeded and diced red bell pepper	1/4 cup
Miracle Whip Light	3 T
lemon juice (bottled or fresh squeezed)	1 tsp
Tabasco sauce	4 drops
fresh asparagus or green beans	1 bunch
hamburger buns (preferably whole-grain)	4
lettuce leaves	4
tomato, sliced	1
watermelon cubes	4 cups

 

Directions

• In a medium bowl, remove skin from fish and flake with a fork, mashing bones (great calcium).
• Crush the crackers and add to bowl.
• Add the bell pepper, Miracle Whip, lemon juice and Tabasco sauce. 
• Mix well. Set aside.
• Snap off asparagus bottoms or ends of green beans and place in a microwave-safe dish. Cover and microwave on high 7 minutes, until crisp tender.
• Shape the salmon mix into 4 patties.
• Coat a large, nonstick skillet with cooking spray and place over medium heat.
• Cook salmon cakes, turning once, until lightly browned on each side.
• Assembled the salmon burgers.
• Serve with asparagus and watermelon on the side.

Nutrition information

For 1 salmon burger on whole-grain bun, 6 asparagus spears and 1 cup of watermelon
Calories	396
Calories from Fat	32%
Fat	15 g
Saturated Fat	2.4 g
Fiber	5 g
Cholesterol	42 mg
Sodium	716 mg
Protein	27 g
Total Carbohydrate	42 g
Sugars	17 g