3 tbp mayonnaise
1 tsp Cajun seasoning
dash of hot pepper sauce
1 can (14 3/4-oz) salmon, drained
1/2 cup thinly sliced scallions or green onions
1/4 cup ground flaxseed
1 large egg, beaten
8 lettuce leaves
4 whole-grain English muffins OR 4 whole-grain sandwich thins, toasted
Mix the mayonnaise, Cajun seasoning, and hot-pepper sauce in a small bowl; set aside.
Place the drained salmon in a large bowl discarding as much of the skin as possible. Add the scallions, flaxseed, and egg. Mix well and shape mixture into 4 patties.
Heat a large nonstick skillet over medium-high heat then turn off the skillet while you spray it with nonstick cooking spray. Turn heat back on to medium-high. Place the salmon patties into the skillet and cook 4 minutes or until browned on the bottom. Using a large spatula, carefully turn patties and cook another 4 minutes or until cooked through and bottom is browned. Press down gently with the spatula a couple of times during the cooking of the second side.
Place 2 of the lettuce leaves on the bottom of the English muffins or sandwich thins. Place a pattie on each. Top with a dollop of the sauce you made earlier. Top with remaining muffin or sandwich thins.
Yield: 4 servings
Per serving: 392 calories, 24 g protein, 30 g carbs, 21 g fat (3 g saturated), 103 mg cholesterol, 743 mg sodium, 7 g fiber