Serves: 4
Total Calories: 614

SAUCE
1/2 cup mayonnaise or salad dressing
1/4 cup , chopped green onion
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
1/4 teaspoon grated lemon peel
1 teaspoon lemon juice
BURGERS
1 (17 1/2-ounce) bag salmon drained, flaked
1/2 cup shredded zucchini
2 tablespoons unseasoned dry bread crumbs
2 tablespoons , chopped green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg beaten
4 lettuce leaves
4 sourdough English muffins split, toasted

1. In small bowl, combine all sauce ingredients mix well. Cover refrigerate 1 hour.

2. Meanwhile, in medium bowl, combine salmon, zucchini, bread crumbs, 2 tablespoons green onions, salt, pepper and egg mix well. Shape mixture into four 3 to 4-inch patties.

3. Spray large nonstick skillet with nonstick cooking spray. Add patties cook over medium-high heat for 5 to 8 minutes or until firm and golden brown, turning once.

4. To serve, layer lettuce, burgers and sauce on bottom halves of English muffins. Cover with top halves of muffins.

TIP: To broil burgers, place on oiled broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.

Nutrition Information Per Serving: Serving Size: 1 Sandwich * Calories: 440 * Calories from Fat: 250 * % Daily Value: Total Fat: 28 g 43% * Saturated Fat: 5 g 25% * Cholesterol: 90 mg 30% * Sodium: 970 mg 40% * Total Carbohydrate: 31 g 10% * Dietary Fiber: 2 g 8% * Sugars: 9 g * Protein: 16 g * Vitamin A: 10% * Vitamin C: 8% * Calcium: 25% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 1/2 Lean Meat, 4 1/2 Fat or 2 Carbohydrate, 1 1/2 Lean Meat, 4 1/2 Fat

See Cook's Note: Buying Canned Salmon

Nutritional Facts:

Serves: 4
Total Calories: 614
Calories from Fat: 335

More Recipes from the Cook'n with Pillsbury Cookbook:
Baked Stuffed Fish
Baked Whole Fish
Batter-Fried Fish
Batter-Fried Shrimp or Scallops
Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
Broiled Snapper with Cilantro Sauce
Cajun-Spiced Grouper Sandwiches
Catfish Cakes
Clam Sauce with Linguine
Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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Creamed Tuna on Toast
Creamy Parsley Sauce
Crescent Tuna Melt
Delaware Crab Cakes
Dill-Marinated Salmon Steaks
Fettuccine with Pesto Cream and Salmon
Fish Creole
Fish Fillets with California Salsa
Fish Varieties
Flounder en Papillote
Fresh Tuna with Gremolata
Fried Oysters
Grilled Salmon with Herbed Tartar Sauce
Grilled Walleye with Pecan Butter
Grilled Whitefish with Dill Tartar Sauce
How Much to Buy
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Kung Pao Shrimp
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Linguine with Seafood Sauce
Lobster Newburg
Lobster Thermidor
Maryland Deviled Crab
Mediterranean Shrimp and Bow Ties
Mussels in Wine Sauce
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Oven-Fried Fish
Panfried Fish
Panfried Trout with Caper Sauce
Poached Fish
Salmon Burgers with Lemon-Dill Sauce
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Tuna Salad Buns
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