Sodium is the other issue when
serving canned salmon. The fish alone may taste salty, but in
the finished dish, I find it to be just right. Used in a recipe
like these salmon burgers, the final sodium content per serving
If you enjoy old-fashioned fish
cakes, I promise you will love these burgers.
Salmon and Brown Rice Burgers
- Makes 4 servings.
1 can (14.5 oz.) pink salmon
1/3 cup finely chopped onion
1 cup cooked brown rice
1/4 cup dry bread crumbs
1 tsp. dry basil
1 large egg
1 tsp. lemon juice
1/8 tsp. ground black pepper
Pinch of cayenne pepper
1 Tbsp. canola oil
Clean salmon, discarding the skin and bones. There will be about
1 1/4 cups fish. Place fish in mixing bowl.
Coat small skillet generously
with cooking spray. Sauté onion until soft, 4 minutes.
Add to salmon. Add rice, bread crumbs, basil, egg, lemon juice,
black pepper, and cayenne. Using fork, mix until ingredients
are well combined. Divide salmon mixture into four parts, forming
each into 3-inch by 3/4-inch burger. Salmon Burgers can be made
ahead up to this point and refrigerated, covered with plastic
wrap on plate, for up to 4 hours.
Heat 2 teaspoons of the oil in medium, non-stick skillet. Cook
burgers until well-browned, about 4 minutes. Turn and add remaining
oil, lifting burgers gently so it can coat pan. Cook until burgers
are well-browned, about 3 minutes. Serve immediately.
Per serving: 279 calories, 12
g. total fat (2 g. saturated fat), 17 g. carbohydrate, 24 g.
protein, 1 g. dietary fiber, 646 mg. sodium.