Salmon burgers

1/2 C chopped onion
1 T butter
1/2 C bread crumbs (I toasted 2 bread ends and crumbled them)
2 eggs
2 T lemon juice
2 T parsley
2 - 6oz cans salmon (or leftover fresh salmon)
dash garlic powder (optional)
salt and pepper to taste

Saute the onion in the butter until clear.  Mix onion in a bowl with the salmon (drained and flaked), eggs, bread crumbs, parsley, lemon juice, garlic powder, salt and pepper.  Form mixture into burgers and cook on a skillet over medium heat (spray first) for 4 minutes, flip, and cook a few minutes longer.  Serve on a bun with lettuce, tomato, and condiments or just serve plain.

I also saw recipes that included bell pepper in the salmon mix, which sounds good.  So try it out!

Five-Fruit Crush

from Cooking Light Magazine, June 1999

3/4 cup sliced ripe banana
1/2 cup chopped peeled ripe mango
2 cups whole strawberries
3/4 cup pineapple juice, chilled
1/2 cup orange juice, chilled
1/2 cup ice cubes

Place banana and mango into freezer; freeze until firm (about 1 hour). Remove from freezer; let stand 10 minutes. Combine strawberries and juices in a blender; process until smooth. With blender on, add banana, mango, and ice cubes, one at a time; process until smooth. Serve immediately.

Baked Salmon Fillets

1/2 cup plain yogurt
1/2 cup finely crushed Ritz crackers
2 (1/2 lb) salmon fillets
1 lemon

Place yogurt on one plate and crushed crackers on another. Coat both sides of fillets with yogurt, then crushed crackers.  Place fillets in well-greased baking dish.  Bake at 450 degrees for about 10 to 15 minutes, or until cooked through.  Serve with lemon wedges.  Makes 2 generous servings.

Source: "Essential  Mormon Celebrations" by Julie Badger Jensen