1 (14 3/4 oz) can pink salmon, drained, boned and flaked 1/2 cup + 1 tablespoon (2 1/4 oz) dried fine bread crumbs 1 teaspoons dried onion flakes 1/2 cup Land O Lakes no fat sour cream* 1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup 1/4 cup fat free milk 1 teaspoon JO's Dill Seasoning
Plug in and spray both sides of a George Foreman grill with butter flavored cooking spray. In a large bowl, combine salmon, bread crumbs, onion flakes and 2 tablespoons sour cream. Using a 1/3 cup measuring cup as a guide, form into 6 patties. Evenly arrange patties on a prepared grill. Close lid and grill for 5 to 6 1/2 minutes or until patties are browned. Meanwhile, in a medium saucepan, combine mushroom soup, milk and remaining 6 tablespoons sour cream and JO's Dill Seasoning. Cook over medium heat until salmon patties are browned, stirring often. When serving, place 1 patty on a plate and spoon a full 1/4 cup sauce mixture over top.
HINT: While not as flavorful, dill weed may be substituted for JO's Dill Seasoning.
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