1 can (7'/z oz.) pink salmon, drained
1/2 cup no-salt-added black beans,
drained and rinsed
1/4 cup dry bread crumbs
1 egg white
1/4 cup sliced green onions
1 tbls. chopped fresh cilantro
1 tbls. lime juice
Pinch ground red pepper or seafood seasoning mix to taste
Black pepper
1 tbls. canola oil
Place the salmon in a mixing bowl. Shred salmon with a fork.
Gently stir together the salmon, beans, bread crumbs, egg, onion, cilantro, lime juice, red pepper and black pepper to taste in a mixing bowl. Using a 1/2-cup measure, form into 3 patties. Flatten patties slightly to 1 1/4 inches thick and 3 inches across. The patties can be refrigerated at this point or cooked immediately. (Refrigerating firms the patties for easier cooking.)
To cook, heat a large skillet over medium heat. Add the oil and heat. Add the patties and cook until golden brown, 2 to 3 minutes on each side.
Servings 3
Tip: The bones and skin in the can are edible and a good source of calcium and beneficial omega-3 fats. Blend with the salmon meat and other ingredients.
Serving suggestion: Serve with slices of grilled eggplant rounds or with whole-grain hamburger buns and your favorite salsa. Garnish with cilantro sprigs and lime wedges, if desired.
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