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Caribbean Salmon Patties with Black Bean Pineapple Salsa
You can taste the Caribbean Islands with this recipe for salmon and salsa.
Prep Time
25 min
Total Time
35 min
Calories per serving
470
Servings
4
- 1 can (15 oz.) black beans, rinsed and drained
- 1 can (8 oz.) DOLE® Crushed Pineapple, drained
- 2 tbsp. canola mayonnaise
- 1 tbsp. olive oil
- 1 red bell pepper, finely chopped
- 2 DOLE Green Onions, chopped
- 1/4 cup fresh DOLE Cilantro, chopped
- 1 tbsp. fresh lime juice
- 1/2 tsp. ground allspice
- 1 can (14.75 oz.) pink salmon, drained and flaked
- 1/2 cup Panko bread crumbs
- 1 large egg(s)
- Combine the beans, pineapple, bell pepper, green onions, cilantro, lime juice and allspice in a large bowl. Toss to mix well. Set aside.
- Combine the salmon, bread crumbs, egg and mayonnaise in another large bowl and form into 8 patties.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Slide the patties into the pan and cook 2-3 minutes per side until brown.