Portion Size: 4 oz. patty with 2 tablespoons sauce 

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups canned salmon, drained and flaked	May use fresh boneless skinless salmon
1 cup bread crumbs	May use whole grain bread crumbs
1/2 cup minced onion	Wash, peel and dice
3 Eggs, beaten
2 tablespoons lemon juice
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup nonfat milk
2 tablespoons Dijon mustard
Sauce:¼ c. margarine¼ c. flour¼ teaspoon paprika½ teaspoon dry mustard2 cups nonfat milk1 cup shredded low fat Swiss Cheese½ cup shredded low fat Cheddar CheeseSalt and Pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Preheat oven to 350 degrees
2	Combine salmon, bread crumbs, onions, eggs, salt, lemon juice, milk, mustard and pepper.
3	Form these ingredients into 8 patties
4	Place into baking dish sprayed with nonstick vegetable dish. Bake for about 45 minutes.	Cook until internal temperature reaches 165° F for 15 seconds.
5	For sauce: melt margarine in medium saucepan over low heat.
6	Stir in flour.  Pour in milk. Add paprika, and mustard
7	Cook stirring constantly until thickened.  Stir in cheeses.
8	Heat until melted and well blended