Open-Faced Salmon Sandwiches - 19g Carbs, 2g Fiber
From: Light & Tasty - February/March 2008, p19
I keep several cans of salmon in my pantry at all times so I never
have to worry about drop-in guests. This recipe is so tasty and
quick...and it doubles easily for company. — Katnee Cabeceiras,
So. Prairie, Washington
Servings: 4
Prep/Total Time: 25 min
1 egg, lightly beaten
1 small onion, finely chopped
1 small green pepper, finely chopped
1/3 cup soft bread crumbs
1 Tbsp lemon juice
1 tsp reduced-sodium teriyaki sauce
1/4 tsp dried parsley flakes
1/4 tsp dried basil
1/4 tsp pepper
1 (14 3/4 oz can) salmon, drained, bones and skin removed
2 English muffins, split and toasted
Lettuce leaves and tomato slices, optional
In a small bowl, combine the first nine ingredients. Add salmon and
mix well. Shape into four patties.
In a large nonstick skillet coated with cooking spray, cook patties
over medium heat for 4-5 minutes on each side or until lightly
browned. Serve on English muffin halves with lettuce and tomato if
desired.
Servings: 4
Serving Size: 1 sandwich
Nutrition Facts:
270 Calories, 10g Fat, 2g Saturated Fat, 99mg Cholesterol, 757mg Sodium,
19g Carbs, 2g Fiber, 26g Protein
Diabetic Exchanges: 3 lean meat, 1 starch
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