Ingredients
Yield: 4 servings
1 can (14.75 oz) skinless, boneless pink salmon, drained and flaked
½ cup seasoned bread crumbs
1 egg, slightly beaten
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dried dill weed
2 tablespoons fresh parsley, chopped
1/8 teaspoon ground black pepper
1/2 cup panko crumbs
vegetable oil, for pan-frying
4 hamburger buns or 8 small flatbreads
lettuce, tomato and onion for serving
dill tartar sauce:
1/2 cup regular or low-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill weed
sea or Kosher salt and fresh black pepper
Preparation
