5-oz. pouches skinless, boneless pink salmon.
cup panic bread crumbs.
cup green onion.
egg lightly beaten.
Tbsp. yellow mustard.
Tbsp. chopped fresh parsley.
Tbsp. lemon juice 0r white vinegar.
tsp. red pepper flakes.
1. In a medium bowl combine salmon, bread crumbs, free onion, egg, 2 Tbsp. of mayonnaise, and mustard. Shape into four 2 1/2 inch patties. 2. Coat a large nonstick skillet with olive oil cooking spray. Heat over medium heat. Add patties;cook 4 to 5 minutes or more until browned on both sides and cooked through. (166 F. ) 3. In a small bowl stir together the remaining mayonnaise, parsley, lemon juice and red pepper flakes. Serve with patties.