_{Photo: Randy Mayor; Styling: Leigh Ann Ross}

Ingredients

1/4 cup organic canola mayonnaise, divided

4 teaspoons fresh lemon juice, divided

2 1/2 teaspoons Dijon mustard, divided

1/4 cup finely chopped green onions

2 tablespoons minced red bell pepper

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon ground red pepper

2 (6-ounce) packages skinless, boneless pink salmon

1 large egg, lightly beaten

1 cup panko (Japanese breadcrumbs)

1 tablespoon canola oil

1 tablespoon chopped fresh parsley

1 teaspoon finely chopped capers

1/2 teaspoon minced garlic

1/8 teaspoon salt

Preparation

1. Combine 2 tablespoons mayonnaise, 1 tablespoon juice, 1 1/2 teaspoons mustard, and next 7 ingredients (through egg), stirring well. Add panko; toss. Shape mixture into 8 (3-inch) patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.

3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well.

Serves 4

Borrowed from Cooking Light, January 2010

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