Easy, healthy, tasty, cheap and, most of all, worth trying again - what more can you ask of a recipe?
A new dish earned a place in my three-ring binder of favorite recipes on Tuesday as I look for ways to support my recently renewed effort to lose weight.
My husband, John, brought the recipe for salmon burgers home from a workout at Duke Raleigh Hospital's Cardiac Rehabilitation and Wellness Center.
Here's my version
1 can salmon
1/2 to 3/4 cup oatmeal
chopped onion to taste
spices (Mrs. Dash's was recommended, but your own mix will work fine)
Drain salmon. Remove skin, if desired. (I crushed the already-soft bones and mixed them into the meat - no sense wasting the calcium and vitamin D.) With a fork, shred the salmon.
Lightly beat the egg and combine all of the ingredients. (For spices, I used black pepper, paprika, garlic and thyme this time; next time, I might use Old Bay or lemon pepper.)
Form into four patties. In a pan sprayed lightly with oil, cook over medium heat, turning the patties so they are heated through and are browned on each side.
Serve on a bun with lettuce and tomato.
We skipped the bun this time and used forks. I topped each patty with a tiny dab of light mayonnaise (yogurt would work, too) mixed with dill, but a bit of light homemade tartar sauce or cocktail sauce would have worked fine.
Steamed brussel sprouts with a sprinkle of shredded parmesan and fresh grape tomatoes worked as side dishes. Dessert was Greek yogurt.
Keeping dishes simple is a good way to avoid adding calories.
159.5, down from 163