Salmon Cake Sandwiches

Salmon Cake Sandwiches

Ingredients:
¼ cup mild salsa
2 egg whites
¼ cup low-fat canola mayonnaise
½ tsp ground cumin
¼ to 1 tsp hot red-pepper sauce
2 pouches (7 oz or 200 g each) salmon, patted dry
1 cup fresh whole wheat bread crumbs
4 lettuce leaves
4 whole wheat sandwich rolls
1 large tomato, cut into 4 slices

Directions:
1. Drain salsa by placing it in a sieve over a bowl for about 10 minutes. Shake sieve to release any
remaining liquid.
2. Line baking sheet with parchment paper. In medium bowl, whisk egg whites. Stir in salsa,
mayonnaise, cumin, and red-pepper sauce. Add salmon and bread crumbs and gently fold in just until
combined. Shape mixture into 4 cakes, place on baking sheet, and refrigerate for at least 30 minutes.
3. Coat nonstick skillet with cooking spray. Add cakes and cook over medium heat, turning once, for
6 minutes, or until browned and crisp.
4. Place lettuce leaf on each roll. Top with salmon cake and tomato slice.