1. Place the salmon in a medium bowl. Using a fork, flake the salmon into small pieces. Add the ketchup, 2 tablespoons of the bread crumbs, celery seeds, egg, and pepper. Use the fork to stir until combined.
2. Place the remaining bread crumbs in a shallow dish. Use wet hands to shape the salmon mixture into 8 2 1/2-inch patties. Dredge the patties in the bread crumbs to coat both sides.
3. In a large skillet heat the oil and butter over medium heat. Add the salmon patties, in batches if necessary. Cook for 3 to 4 minutes per side until browned and heated through. Serve topped with mango.
2 5 ounce pouches skinless, boneless pink salmon
1/4 cup ketchup
5 tablespoons fine dry bread crumbs, divided
1/2 teaspoon celery seeds
1 egg, lightly beaten
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 cup drained and finely chopped refrigerated mango
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (39g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 48 (49%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 54.2mg||17 %|
|Sodium 351.8mg||12 %|
|Potassium 96.7mg||3 %|
|Total Carbohydrate 9.8g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 9.3g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
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