1 Can of Pink Salmon La Sirena

  • 2 servings
  • 15 minutes
  • USA
Ingredients
  • 4 slices bacon
  • 1 can of Pink salmon La sirena 
  • 1 tablespoon olive oil 
  • 1/3 cup mayonnaise 
  • 1 teaspoon dried dill weed 
  • 1 teaspoon freshly grated lemon zest
  • 1 slices country-style bread 
  • 4 slices tomato 
  • 2 green leaf lettuce leaves 
  • 1 small onion
  • ¾ cup panko bread crumbs
  • Green bell pepper 
  • 3 cloves garlic
  • 1 egg beaten 
  • Soy sauce
  • Lemon juice
  • Salt 
Intructions

1

Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

2

Combine salmon, onion, bread crumbs, green bell pepper, 3 cloves garlic, egg, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into eight patties. 

3

Heat a large non-stick skillet over medium-high heat. Cook salmon patties until golden brown, 4 to 6 minutes per side.

4

Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.