Lemon-Herb Salmon

4 servings| Prep Time 25 twinkles| Start to Finish 25 twinkles

galettes
1 egg
2 soupspoons milk
1 can( 14 ¾ oz) salmon, drained, skin and bones removed, molted
medium green onions, diced( 2 soupspoons)
mug soft chuck
motes( about 1 ½ slices chuck )
¼ tablespoon swab
1 teaspoon vegetable oil painting

SOUR CREAM – DILL SAUCE
⅓ mug sour cream
3 soupspoons mayonnaise or salad dressing
¾ tablespoon dried dill weed
1In medium coliseum, beat egg and milk with chopstick or whisk. Stir in salmon, onions,
chuck
motes and swab. Shape admixture into 4 galettes, about 4 elevation in periphery.

2Wrap galettes tightly. indurate up to 3 months. flux in refrigerator overnight.

3In 10- inch nonstick skillet, heat oil painting over medium heat. Cook galettes in oil painting about 8
twinkles, turning formerly, until golden brown.
4Meanwhile, in small coliseum, stir all sauce constituents until well mixed. Serve galettes
with sauce.

1 Serving Calories 300; Total Fat 22g( Saturated Fat 6g, Trans Fat 0g); Cholesterol
120 mg; Sodium 750 mg; Total Carbohydrate 6g( Dietary Fiber 0g); Protein 20g Ex-
changes ½ bounce, 2 ½ spare Meat, 3 Fat Carbohydrate Choices ½

In a Flash Need regale on the run? Turn these galettes into fantastic burgers by serv-
ing in hamburger buns outgunned with cucumber and tomato slices.