Sharing a bottle of wine can sometimes be problematic if one person prefers white wines and the other prefers reds.
Here’s a recipe to bridge the gap and create food-and-wine pairing peace in our time. Try it with Sauvignon Blanc or Pinot Noir… or both.
This recipe makes 5 servings.
SALMON BURGERS
Ingredients
* 14 3/4-oz. can salmon, drained, with skin and bones removed
* 1 cup wheat germ, divided
* 1/3 cup sliced green onions
* 3 egg whites, divided
* 4 tablespoons water, divided
* 2 tablespoons fat-free mayonnaise
* 1/2 teaspoon salt
* 1/4 to 1/2 teaspoon hot pepper sauce, or to taste
* 1 tablespoon vegetable oil
* 5 whole wheat hamburger buns
* 1 medium ripe avocado, peeled and sliced
* 1 medium tomato, sliced
* 1 cup spinach leaves, rinsed and patted dry
Preparation
1. In medium bowl, combine salmon, 1/2 cup wheat germ and green onions.
2. In small bowl, beat together 2 egg whites, 2 tablespoons water,
mayonnaise, salt and hot pepper sauce. Add to salmon mixture, mixing well.
3. Shape into 5 patties, each about 1 inch thick.
4. In shallow dish, place remaining 1/2 cup wheat germ. In second shallow
dish, beat remaining egg white with remaining 2 tablespoons water until frothy.
5. Dip salmon patties one at a time into wheat germ, then into egg white
mixture, then again into wheat germ.
6. In a non-stick skillet, heat oil. Cook patties over medium heat for 3 to
4 minutes on each side, or until golden brown and heated through.
7. Serve patties on rolls with avocado, tomato and spinach.
