Grilled Salmon Patties with Dilled Mushroom Sauce
I Got the Machine . . Now What Do I Cook?, Pg 34
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.
Serves 6 - Each serving equals:
HE: 2 Pr, 1/2 Br, 1/2 Sl, 12 OC
186 Calories, 6 gm Fa, 17 gm Pr, 16 gm Ca, 706 mg So, 257 mg Cl, 0 gm Fi
Diabetic: 2 1/2 Mt, 1 St/Ca
Edited by: SKYBOYSMOM at: 6/3/2008 (16:39)