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Open-Faced Salmon Sandwiches Recipe

Open-Faced Salmon Sandwiches Recipe

I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests. This recipe is so tasty and quick...and it doubles easily for company. —Katnee Cabeceiras, So. Prairie, Washington
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings

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

  • 1. In a small bowl, combine the first nine ingredients. Fold in salmon. Shape into four patties.
  • 2. 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.

Nutritional 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.