Open-Faced Salmon Sandwiches Recipe

Open-Faced Salmon Sandwiches Recipe
Photo by: Taste of Home
Rating

100% would make again

“I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests," says Mrs. Ralph Cabeceiras of South Prairie, Washington. "This recipe is so tasty and quick…and it doubles easily for company.”

This recipe is:

Healthy

Quick

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  • 4 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1 egg, lightly beaten
  • 1 small onion, finely chopped
  • 1 small green pepper, finely chopped
  • 1/3 cup soft bread crumbs
  • 1 tablespoon lemon juice
  • 1 teaspoon reduced-sodium teriyaki sauce
  • 1/4 teaspoon dried parsley flakes
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 2 English muffins, split and toasted
  • Lettuce leaves and tomato slices, optional

Directions

  • In a small bowl, combine the first nine ingredients. Add salmon and mix well. Shape into four patties.
  • In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until lightly browned. Serve on English muffin halves with lettuce and tomato if desired. Yield: 4 servings.

Nutrition Facts: 1 sandwich equals 270 calories, 10 g fat (2 g saturated fat), 99 mg cholesterol, 757 mg sodium, 19 g carbohydrate, 2 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Open-Faced Salmon Sandwiches published in Light & Tasty February/March 2008, p19

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Reviews for Open-Faced Salmon Sandwiches (2)

Open-Faced Salmon Sandwiches Recipe

Open-Faced Salmon Sandwiches

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Reviewed on May. 11, 2009 by Allspice_Mo

They look delicious, could you serve on plain Hamburger bun as sandwich or does it have to be Eng. muffin to taste right. I have some buns but not muffins and would use the buns before going to store if they would be just as good. Thanks

Reviewed on Apr. 02, 2009 by Ruth_MO

looks so good

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