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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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By pairing this superfast recipe with a light salad, you can impress guests and have time to enjoy the meal. Ingredients:
1/4 cup organic canola mayonnaise (such as spectrum), divided |
4 teaspoons fresh lemon juice, divided |
2 1/2 teaspoons dijon mustard, divided |
1/4 cup finely chopped green onions |
2 tablespoons minced red bell pepper |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
2 (6-ounce) packages skinless, boneless pink salmon |
1 large egg, lightly beaten |
1 cup panko (japanese breadcrumbs) |
1 tablespoon canola oil |
1 tablespoon chopped fresh parsley |
1 teaspoon finely chopped capers |
1/2 teaspoon minced garlic |
1/8 teaspoon salt |
Directions:
1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.
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