SALMON PATTIES WITH PARSLEY MAYO

TOPPED WITH A SPICY STIR-TOGETHER PARSLEY MAYO, THESE QUICK-TO-MAKE PATTIES TAKE ADVANTAGE OF READY-TO-USE POUCHES OF COOKED SALMON.

START TO FINISH 25 minutes

• 3 5-oz. pouches skinless, boneless pink salmon
• ½ cup panko bread crumbs
• ½ cup finely chopped red sweet pepper
• ½ cup finely chopped green onions
• 1 egg, lightly beaten
• 1 Tbsp. yellow mustard
• ½ cup mayonnaise
• Nonstick cooking spray
• 3 Tbsp. finely chopped fresh Italian parsley
• 1 Tbsp. lemon juice or white vinegar
• 1 tsp. bottled hot pepper sauce

1. In a bowl combine the first six ingredients (through mustard) and 2 Tbsp. of the mayonnaise. Shape into eight 2½-inch patties (about ⅓ cup each).

2. Coat a very large nonstick skillet with cooking spray and heat over medium heat; add patties. Cook 4 to 5 minutes or until browned. Lightly coat patties with cooking spray; turn. Cook 4 to 5 minutes or done (160ºF).

3. For parsley mayo, in a bowl stir together the remaining 2 Tbsp. mayonnaise, parsley, lemon juice, and hot sauce. Serve with salmon patties. MAKES 4 SERVINGS.

PER SERVING 422 cal., 33 g fat (7 g sat. fat), 99 mg chol., 852 mg sodium, 8 g carb., 1 g fiber, 22 g pro.