Ingredients
- Alaska Salmon
- 2 1/2 to 2 1/2 to 2 3/4 lbs. Alaska Salmon,
- cooked, cooled and flaked*
- 2 2 shallots, large, minced
- 2 Tbsp. 2 Tbsp. dijon mustard
- 1 1/4 cups 1 1/4 cups panko breadcrumbs, divided
- 2 2 eggs, extra large
- 2 1/2 Tbsp. 2 1/2 Tbsp. basil, dried
- 2 tsp. 2 tsp. salt
- 1 tsp. 1 tsp. black pepper
- 3-4 Tbsp. 3-4 Tbsp. canola or olive oil
- Sun-Dried Tomato Mayonnaise:
- 1 1/2 oz. 1 1/2 oz. sun-dried tomato, covered with
- boiling water and reserved
- 2 Tbsp. 2 Tbsp. pesto, prepared
- 1 cup 1 cup mayonnaise
- Assembly:
- 8 8 sandwich buns, split
- 8 slices 8 slices prosciutto, pan-roasted until crisp
- 8 8 romaine lettuce leaves
Servings:
Units:
Instructions
- Alaska Salmon: Mix together salmon, shallots, Dijon mustard, half the panko breadcrumbs, eggs, basil, salt and pepper. Shape into 8 salmon
- cakes and gently pat remaining panko breadcrumbs onto each cake; chill for 2 hours. Saut in oil until crisp on each side.
- Sun-Dried Tomato Mayonnaise**: Finely dice sun-dried tomatoes. Stir tomatoes and pesto into mayonnaise. Reserve.
- Assembly: Toast buns and spread top and bottom of buns with 2 Tbsp. Sun-Dried Tomato Mayonnaise. Place romaine lettuce on bottom half of
- bun. Top with salmon burger and prosciutto. Cover with top of the bun.
- *Or use canned Alaska Salmon
- **Substitute Sun-Dried Tomato Mayonnaise for a pesto and sun-dried tomato mixture
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