Adapted from: http://www.myrecipes.com/recipe/bourbon-glazed-salmon-0
1 1/2 tablespoons brown sugar
1 1/2 tablespoons bourbon
1 tablespoons low-sodium soy sauce
1/2 tablespoon grated peeled fresh ginger
1/2 tablespoon fresh lime juice
1 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
2 (4-6 ounce) skinless salmon fillets
1/4 cup thinly sliced green onions
sesame seeds, toasted
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 2 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with green onions and 3/4 teaspoon sesame seeds.
8-12 oz canned boneless, skinless salmon
1/4 c shredded parmesan cheese
1 stalk of celery
2 green onions
Mrs. Dash Table Blend
Mrs. Dash Lemon Pepper
2 T Olive Oil
Mayo and Tarter sauce (1 T each/or to taste)
Drain salmon. Lightly scramble eggs. Dice celery and green onions. Mix all ingredients together in a bowl and add Mrs. Dash (or other seasonings) to taste.
Heat a sauce pan over medium heat. When warm, heat 1 T olive oil completely in pan and press approximately 1/4 cup of salmon mixture into individual patties. Place carefully in pan to keep from falling apart.
As the patties cook thoroughly on one side, flip the patties to cook the other side. Add the other T of olive oil to the pan as needed.
Mix mayo and relish to make a tarter sauce – if you desire.
You might find the patties too lose – and that is probably because of the eggs. You might prefer to use 1 egg instead of two. I mistakenly used 2 eggs recently, and it turned out to make the salmon patties very good.