by Irene Hayton
- 1 can (213 g/7½ oz) wild salmon
- 1 slice whole-grain bread, finely chopped (about ½ cup)
- 1 egg white
- 1 tablespoon (15 ml) minced green onion
- 1 teaspoon (5 ml) Dijon mustard
- 1 teaspoon (5 ml) lemon zest (see Note)
- 1 teaspoon (5 ml) fresh lemon juice
- pinch cayenne
Preheat oven to 375° F (190° C). Using butter or coconut oil, grease a baking sheet well.
Drain salmon well. Use a fork to mash the salmon, including the bones. Add the remaining ingredients and mix well. Form into 4 patties. Place on the baking sheet and bake for approximately 9 minutes per side. Makes 2 to 4 servings.
Note: To make lemon zest, use a citrus zester or grate the rind of a lemon and mince it finely. Do this before squeezing the lemon to obtain the juice.
