Title: Chopped Fresh Salmon on a Bun (Mf)
Categories: Fish Sandwich
Yield: 2 Servings

1	lb	Fresh salmon -picked over for bones -very cold
1/4	c	Red bell pepper -seeded and minced
1/4		Minced green onion
2	tb	Minced fresh mint
1/4	c	Mayonnaise -low fat is acceptable
1	lg	Egg; lightly beaten
1/4	c	Soft fresh white breadcrumbs, or more
		Flour; for dredging
2	tb	Vegetable oil
		Salt and pepper
		Egg rolls; cut in half -toasted and lightly buttered
		Sliced tomatoes
		Arugula
		Mayonnaise; optional

Cut the salmon into cubes and chop, but not too finely. In a glass bowl combine the salmon, red pepper, green onion, mint and mayonnaise. Bind the mixture with the egg and breadcrumbs then season with salt and pepper. Refrigerate the mixture so it is easier to shape into cakes.

When you are ready to eat, season the flour mixture with salt and pepper. Shape the salmon mixture into four cakes. Heat 2 tablespoons of vegetable oil in a large nonstick 12 inchskillet. Lightly dredge each salmon cake in flour and cook, adjusting heat as necessary and turning once, anywhere from 5 to 10 minutes, depending upon how well cooked you like your fish to be. The less time they cook, the moister they will be. Set each salmon cake on a warm bun garnished with the mayonnaise, arugula and tomatoes. Eat as open an faced sandwich with a knife and fork Serve with steamed zucchini or yellow squash salad.

Yield: 2 servings

Busted by Gail Shermeyer <4paws@netrax. net>

Posted to MM-Recipes Digest V4 #7

Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6641

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