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Shanna's Fresh Salmon Burger

1 lb fresh salmon (very cold) picked over for bones
1/4 cup red bell pepper seeded and minced
1/4 x minced green onion
2 tbl fresh mint minced (or basil or oregano or dill)
1/4 cup nonfat mayonnaise or lowfat
1 lrg egg lightly beaten (or two egg whites or 1/4 cup egg sub.)
1/4 cup soft fresh white breadcrumbs or more
    Flour for dredging
1 tbl vegetable oil
    Salt and pepper
    BUNS (low or non-fat)
    Sliced tomatoes arugula
    Nonfat Mayonnaise (optional)

 Method :
Cut the salmon into cubes and chop, but not too finely. In a glass bowl combine the salmon, red pepper, green onion, mint and mayonnaise. Bind the mixture with the egg and breadcrumbs then season with salt and pepper.
Refrigerate the mixture so it is easier to shape into cakes.
When you are ready to eat, season the flour mixture with salt and pepper.
Shape the salmon mixture into four cakes. Heat 1 tablespoon of vegetable oil in a large nonstick 12 inchskillet. Lightly dredge each salmon cake in flour and cook, adjusting heat as necessary and turning once, anywhere from 5 to 10 minutes, depending upon how well cooked you like your fish to be. The less time they cook, the moister they will be. Set each salmon cake on a warm bun garnished with the mayonnaise, arugula and tomatoes.
Eat as open an faced sandwich with a knife and fork Serve with steamed zucchini or yellow squash salad.
Yield: 2 servings