Categories: Weight Watchers

Ingredients

• 1 pound pink salmon fillets, skinless
• 2 medium scallions, minced
• 3 tbsp. fat-free egg substitute, pasteurized variety
• 2 tbsp. ginger root, fresh, peeled, minced
• 1 tbsp. low sodium soy sauce
• 1 tbsp. rice vinegar
• 1 tsp. toasted sesame oil
• 1 spray cooking spray

Directions

1. Cut the fillet into four pieces. Then place it in a food processor fitted with the chopping blade. Pulse a few times, then process until finely ground but not mushy.

2. Scrape the salmon into a large bowl; stir in the scallions, egg substitute, ginger, soy sauce, rice vinegar and seasame oil. (The mixture can be made ahead of time; cover and refrigerate up to one day.)

3. Off heat, spray the grill rack or a grill pan with non-stiick spray, then prepare the barbecue grill or heat the pan over medium heat. Form the salmon mixutre into four patties. Plce on the rack or in a pan and cook until lightly browned and firm, turning once, about 8 minutes.

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