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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Surfin' Salmon Recipe

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This recipe for Surfin' Salmon is from Limback Legacy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. cornflake crumbs
1/3 c. cholesterol-free egg substitute
2 T. milk
3/4 tsp. dried dill weed
1/8 tsp. black pepper
Dash hot pepper sauce
1 (14.5-oz) can salmon, drained, skin and bones removed
Nonstick cooking spray
1 tsp. olive oil
6 T. tartar sauce
5 small pimiento pieces
Directions:
Directions:
Stir together cornflake crumbs, egg substitute, milk, dill weed, pepper, and hot pepper sauce in large bowl. Add salmon; mix-well. Spray large nonstick skillet with cooking spray. Shape salmon mixture into 5 large egg-shaped balls. Flatten each into 3/4-inch-thick oval. Pinch one end of each oval into tail shape for fish. Cook patties in skillet over medium-high heat, 2 to 3 minutes or until lightly browned; turn. Add oil to skillet. Continue cooking 2 to 3 minutes or until firm and lightly browned. Place small drop tartar sauce and pimiento on each for "eye." Serve with remaining tartar sauce, if desired.
Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Serve romaine lettuce on the side of the Surfin' Salmon patty to add the look of sea plants. What a fun way to get your little one to eat fresh vegetables!

 

 

 

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