s SALMON COBB BURGERS ****
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s SALMON COBB BURGERS ****
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Ingredients
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Instructions Instructions: *** very good, a little mushy *** Kana Okada By: Christina Stanley-Salerno From: Every Day with Rachael Ray Satisfy your family's appetite with dinners for 10 bucks or less. Ingredients: * One 14.7-ounce can salmon, drained and picked over * 1/2 cup breadcrumbs * 1/4 cup chopped flat-leaf parsley * 1 large egg, beaten * 1 tablespoon Dijon mustard * 2 tablespoons extra-virgin olive oil * 1/4 cup mayonnaise * 1 lemon, halved, plus grated peel of 1/2 lemon * Eight 1/2-inch-thick slices challah bread, toasted * 1 tomato, sliced * 4 slices cooked bacon Directions: 1. In a large bowl, combine the salmon, breadcrumbs, 2 tablespoons parsley, the egg and mustard. Shape into 4 patties. 2. In a large nonstick skillet, heat the olive oil over medium heat. Add the patties and cook, turning once, until golden, about 4 minutes on each side. 3. In a bowl, combine the mayonnaise, lemon peel and remaining 2 tablespoons parsley. Spread the lemon mayonnaise on 4 slices of toast. Top each one with tomato slices, a squirt of lemon juice, a salmon patty, a bacon slice and a toasted bread slice. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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