Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds fresh salmon fillet, skin removed

  2. 2 tablespoons chopped fresh tarragon

  3. 1 tablespoon spicy brown mustard

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon pepper

  6. 1/2 cup Kellogg's All-Bran Original cereal (crushed to 1/3 cup)

  7. 1 tablespoon vegetable oil

  8. 2 tablespoons reduced-fat mayonnaise

  9. 1 teaspoon lemon juice or lime juice

  10. 2 thin slices red onions, separated into rings

  11. 5 lettuce leaves

  12. 5 ciabatta rolls or other crusty rolls, split

Instructions Jump to Ingredients ↑

  1. Cut salmon into 1- to 2-inch pieces. In food processor bowl combine salmon pieces, tarragon, mustard, salt and pepper. Pulse on and off until salmon is finely chopped. Add KELLOGG'S ALL-BRAN ORIGINAL cereal. Pulse on and off until combined. Shape salmon mixture into five 3/4-inch-thick patties.

  2. In 12-inch nonstick skillet cook patties in hot oil over medium heat for 8 to 10 minutes or until golden brown and opaque in center, turning once. For food safety, the internal temperature of the fish should be a minimum of 145F.

  3. Meanwhile, in small bowl stir together mayonnaise and lemon juice. Serve salmon patties along with mayonnaise mixture, red onion and lettuce in rolls.


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