Quick And Easy Salmon Burgers

Diana Helfand
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Wednesday - August 09, 2006
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Honolulu resident Val Chang has been VPstore manager for Macy’s Kailua for the past four-and-a-half years. Prior to working for Macy’s, Val was the managing director for education and development for Liberty House.

Under Val’s capable leadership, the Kailua Macy’s store was recognized as the No. 1 service store for Macy’s West, and Federated Department Stores!


This column is dedicated to Val. Salmon has been appreciated since ancient times, both for eating and the pleasure associated with salmon fishing. Pacific salmon includes Chinook, sockeye, coho, pink and chum. The Chinook salmon is the fattiest, and all salmon contains beneficial Omega 3 fatty acids. Salmon is sold fresh, frozen, salted, dried and canned. Canned salmon is cooked and then canned in its own juices; the bones are often included and are a good source of calcium. Because of the fatty flesh salmon spoils quickly, and should not be kept longer than two days in the refrigerator.

These easy-to-make patties can be served on whole wheat hamburger buns with lettuce and tomato. They are also good cold with applesauce.

MOM’S SALMON CROQUETTES

* 2 (14.75-ounce) cans salmon, drained, rinsed and mashed
* 3 egg whites, beaten until frothy
* 1 medium Maui onion, diced fine
* 1 small sweet red pepper, seeded and diced fine
* 1/4 teaspoon black pepper
* salt, to taste
* 1/2 cup panko flakes mixed with 1 teaspoon dried parsley flakes (Note: If mixture is too mushy to form patties, add more panko flake mixture.)
* cooking spray
* 2 tablespoons olive oil
* applesauce (optional)

In a large bowl, mix salmon, egg whites, onion, red pepper, salt and pepper. Form into patties about 1/2-inch thick.


Coat frying pan with cooking spray and add olive oil to coat bottom of pan. Heat oil and add patties. Brown on one side, turn over and brown other side. Cook for about 5 minutes on each side, until hot in the middle. Serve with apple-sauce on the side.

Makes 10 servings.

Nutrition Information Per Serving:

Calories: 250

Total Fat: 10 grams Cholesterol: 60 milligrams Sodium: 380 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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