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Ingredients
4 ounces whole onion or 3 ounces chopped, ready-cut (1 cup)
1 teaspoon olive oil
10 ounces fresh skinned salmon fillet
1 cup dry white wine
1 orange
About 2 sprigs dill to yield 1 ½ tablespoons chopped
2 tablespoons orange juice
¼ cup fresh bread crumbs
1 ½ cups frozen corn kernels
2 egg whites
⅛ teaspoon salt
Freshly ground black pepper
Pan spray
2 Poppy seed rolls or other rolls shaped like hamburger rolls
Nutritional analysis per serving (2 servings)
72 grams carbs; 78 milligrams cholesterol; 800 calories; 12 grams monosaturated fat; 8 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 8 grams fiber; 531 milligrams sodium; 41 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Chop whole onion.
- Step 2
Heat small nonstick pan until it is hot. Reduce heat to medium high, add oil and onion and saute until onion is soft and beginning to brown.
- Step 3
Cut the salmon into about four strips, and poach in white wine until the salmon is cooked to medium doneness, just a few minutes. Discard liquid, and place salmon in medium bowl. Mash with fork.
- Step 4
Grate rind of orange. Wash and chop dill, and add rind and dill to salmon with orange juice, bread crumbs, corn and sauteed onion. Stir well.
- Step 5
Thoroughly mix in egg whites, salt and pepper, and shape salmon mixture into four patties.
- Step 6
Spray medium nonstick pan with pan spray, and when pan is medium hot, add patties and brown well, about 2 minutes a side.
- Step 7
Cut rolls in half, and place a patty on each half.
Private Notes