Portion Size: 4 oz. plus 1 tablespoon sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups, water packed salmon, drained and flaked	May use fresh boneless skin less salmon
1 1/2 cup seasoned bread crumbs
1/2 cup green onions	Wash, trim and finely chop (including green tops)
1/4 cup chopped, drained pimiento
2 eggs
1 cup nonfat milk
1 teaspoon grated lemon peel
2 tablespoons oil
Lemon slices (optional)
4 cups, water packed salmon drained and flaked
Sauce:2 Tablespoons margarine or butt2 Tablespoons flour1/2 Cup low sodium chicken broth2 Tablespoons lemon juice1/2 Teaspoon dill weed

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl toss together salmon, breadcrumbs, onions and pimiento.
2	In a small bowl beat together egg and milk; stir in lemon peel.  Stir into salmon mixture; toss until moistened.
3	With lightly flour hands, shape mixture into 16 four-inch patties.
4	In a large skillet heat oil.
5	Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side	Cook until internal temperature reaches 165° F for 15 seconds. Keep warm.
6	For sauce, in a small saucepan, melt margarine
7	Add flour and stirAdd broth, lemon juice, and dill
8	Heat to boiling
9	For each serving, spoon over sauceTop with lemon slices