Salmon Patties

1. Preheat oven to 400F. Line a cookie sheet with nonstick foil and drizzle with olive oil to coat. Set aside.
2. Dice the seeded red and yellow peppers, and onions. Heat a skillet over medium heat and add olive oil, peppers, and onions. Sauté for 8-10 minutes or until soft. Set aside to cool.
3. Open canned salmon and drain off excess liquid. Carefully remove the skin and bones, discard (your cat might love this, the bones are very soft from the canning process). Add salmon to a medium size mixing bowl. Handle salmon as little as possible—you want nice large chunks in your patties.
4. Add parsley, cooled pepper and onion mixture, and lemon juice to the bowl. In a seperate small bowl, whisk the eggs, mayonnaise, mustard, salt, and pepper until well blended. Pour over the salmon. Add ½ cup of bread crumbs. Gently fold ingredients together until everything is well blended.
5. Put remaining 1 cup of bread crumbs into a small bowl. Form 4” patties with the salmon mixture, using your hands and coat patties with bread crumbs. Place on prepared cookie sheet. Drizzle each patty with olive oil.
6. Bake for 8 minutes, then carefully give the patties a turn. Bake another 8 minutes. Makes 8 salmon patties. Serve immediately.

Notes:
If you’d like to spice them up, add minced jalapeno pepper when sautéing the peppers and onions or add a couple dashes of hot pepper sauce. You can substitute lime juice for lemon juice and fresh cilantro for parsley for a different twist.