Easy Surfin' Salmon Recipe: Crispy & Flavorful - 5 Servings

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. 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