Salmon Patties with Dill Pea Sauce

Salmon is a great healthy alternative to canned tuna or chicken. Want a splash of color on the plate, along with lots of good nutrition? Fix this festive recipe sometime soon

1 (6-ounce) can Chicken of the Sea pink salmon, packed in water, drained and flaked

7 small fat-free saltine crackers, made into crumbs

1 tablespoon egg substitute

1 teaspoon Splenda Granular

1 teaspoon onion flakes

1⁄2 teaspoon dill weed

1⁄8 teaspoon black pepper

1 cup fat-free milk

11⁄2 tablespoons all-purpose flour

1⁄4 cup frozen peas, thawed

2 teaspoons I Can’t Believe It’s Not Butter! Light Margarine

• In a medium bowl, combine salmon, cracker crumbs, egg substitute, onion flakes, and black pepper. Mix well to combine.
• Evenly form into 2 patties. Place patties in a medium skillet sprayed with butter-flavored cooking spray. Brown patties for 5 to 6 minutes on each side. Meanwhile, in a covered jar, combine milk and flour.
• Shake well to blend. Pour mixture into a medium saucepan sprayed with butter-flavored cooking spray. Add peas, margarine, Splenda, and dill weed. Mix well to combine. Cook over medium heat for 5 to 6 minutes or until mixture thickens, stirring often. Lower heat and simmer until patties are done. When serving, place 1 patty on a plate and spoon a full 1⁄3 cup sauce over top.
• HINT: Thaw peas by rinsing in a colander under hot water for 30 seconds.

Serves 2