Salmon Patties with Parsley Mayo

By LRay

Better Homes & Gardens, October 2015, page 126.

Ingredients

• 3 5 ounce pouches skinless, boneless pink salmon
• 1/2 cup panko bread crumbs
• 1/2 cup finely chopped red sweet pepper
• 1/2 cup finely chopped green onions
• 1 egg, lightly beaten
• 1/2 cup mayonnaise
• 1 tablespoon yellow mustard
• Nonstick cooking spray
• 3 tablespoons finely chopped fresh parsley
• 1 tablespoon lemon juice or white vinegar
• 1 teaspoon bottled hot pepper sauce

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

In a medium bowl combine salmon, bread crumbs, sweet pepper, green onions, egg, 2 tablespoons of the mayonnaise, and the mustard. Shape into eight 2 1/2-inch patties (about 1/3 cup each).

Coat a very large nonstick skillet with nonstick cooking spray and heat over medium heat. Add patties and cook for 4 to 5 minutes or until browned. Coat patty tops with nonstick cooking spray; turn. Cook 4 to 5 minutes more or until browned and cooked through (160 degrees F.).

For parsley mayo, in a small bowl stir together the remaining mayonnaise, parsley, lemon juice, and hot sauce. Serve patties with parsley mayo.