Put a novel twist on the predictable burger and fries.

By Julia Rutland
March 04, 2008
Becky Luigart-Stayner

1 (14.75-ounce) can salmon, drained and flaked
1 egg, lightly beaten
¼ cup heavy cream
2 tablespoons finely chopped shallot
1 garlic clove, minced
¼ cup minced red bell pepper
1 teaspoon dried Italian seasoning blend
¼ teaspoon dried crushed red pepper
¼ teaspoon fresh ground black pepper
1 teaspoon lemon zest
¼ cup Italian-seasoned breadcrumbs
¼ teaspoon garlic salt
½ tablespoon chopped fresh Italian parsley
1 tablespoon canola oil
4 whole-wheat buns
Garnishes: lettuce, tomato slices

Combine salmon and next 12 ingredients in a bowl. Mix well. Form mixture into 4 equal patties about ½ inch thick.

Heat oil in a nonstick skillet over medium heat. Add patties, and cook 5 minutes on each side. Top bottom halves of buns with salmon burgers. Garnish, if desired. Cover with bun tops. Makes 4 servings.

Sun-dried Tomato-Basil Mayonnaise
Combine ½ cup low-fat mayonnaise, 2 tablespoons chopped sun-dried tomatoes packed in oil, and 2 tablespoons chopped fresh basil in a small bowl. Spread on burgers or use as a dip for Sweet Potato Fries. Makes ½ cup.

Sweet Potato Fries
Julienne 2 sweet potatoes. Toss with olive oil, and sprinkle with garlic salt and freshly ground black pepper. Place on a lightly greased baking sheet. Bake at 400° for 20 to 25 minutes, turning occasionally, or until crispy and golden brown. Makes 4 servings.

Thanks to Rebekah Menoka Bernardo from Middleburg, Florida, for sending in her favorite salmon burger recipe. Her variation for an elegant appetizer: Make miniature salmon cakes, and top each with a small dollop of the flavored mayonnaise.