Open-Faced Salmon Sandwiches |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests. This recipe is so tasty and quick...and it doubles easily for company. Ingredients:
1 egg, lightly beaten |
1 small onion, finely chopped |
1 small green pepper, finely chopped |
1/3 cup soft bread crumbs |
1 tablespoon lemon juice |
1 teaspoon reduced-sodium teriyaki sauce |
1/4 teaspoon dried parsley flakes |
1/4 teaspoon dried basil |
1/4 teaspoon pepper |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
2 english muffins, split and toasted |
lettuce leaves and tomato slices, optional |
Directions:
1. In a small bowl, combine the first nine ingredients. Fold in salmon. Shape into four patties.
2. In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until lightly browned. Serve on English muffin halves with lettuce and tomato if desired. Yield: 4 servings.
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