Tuscan Salmon Hero

May 23, 2009 at 12:52 pm (baby arugula, canned cannellini beans, canned salmon, celery, dijon mustard, italian dressing, no-cook, parsley, pitted ripe olives, Quick Dishes, red onion, sandwich rolls, Sandwiches)

Serves 4.

1/3 C Italian dressing
1 T Dijon mustard
14.75 oz canned red or pink salmon
15.5 oz canned cannellini beans, drained and rinsed
1/2 C diced celery
1/4 C chopped red onion
1/4 C chopped black olives
2 T chopped parsley
4 hero rolls
Baby arugula
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Mix Italian dressing with mustard. Flake salmon in large bowl; toss with beans, celery, onion, olives, parsley and 3 T dressing mixture.

Split rolls lengthwise in half. Remove some of the bread from the top half; brush insides with remaining dressing. Evenly divide salmon mixture onto rolls; top with some baby arugula and bread tops.

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Grilled Alaska Salmon Burgers

March 16, 2008 at 4:53 pm (7 ingredients or less, canned salmon, dijon mustard, egg whites, grill, lemon juice, Main Dish, plain breadcrumbs, scallions, stovetop)

GRILLED ALASKA SALMON BURGERS

1 14-3/4 oz. can Alaska Salmon (or 2 cans, 7-1/2 oz.)
2 tbsp. lemon juice
1-1/2 tbsp. Dijon-style mustard
¾ cup dry breadcrumbs
½ cup sliced green onions
3 egg whites

Drain and flake salmon. Combine lemon juice and mustard. Blend flaked salmon with breadcrumbs, green onions, and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and cook on a lightly oiled grill or sauté in skillet until golden brown on both sides. Serve each burger on a bun with lettuce, tomato slices, and condiments as desired. Makes 4 servings.

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