1 Package of Herb Blend for Fish
1 14.75 oz Canned Salmon, drained*
2 Tablespoons Lemon Juice
2 Tablespoons Prepared Pesto
½ Cup Sun-Dried Tomatoes in Oil, chopped & drained
1 Tablespoon of Sun-Dried Tomato Oil
½ Cup Unseasoned Bread Crumbs (like Progresso)
½ Cup Scallions, chopped small
1 Egg White, beaten
Olive Oil for pan frying 

* or two 6 oz cans of boneless, skinless salmon, drained

Unroll canned salmon on a plate. Using a fork, remove any bones or skin and then flake the salmon. Place all other ingredients except salmon and egg white in a bowl and mix thoroughly. Add the flaked salmon and beaten egg white and mix to coat. Shape into 4 large burgers (or 12 small sliders). Pan fry in a small amount of olive oil on medium heat until browned on both sides. 

Place burgers on grilled or toasted English muffins or buns. Serve with arugula and Honey Dijon Sauce (below).  Salmon is also delicious on top of a tossed salad.

Honey Dijon Sauce
2 Tablespoons of Dijon Mustard
4 Tablespoons of Honey Mustard
½ Teaspoon of Lemon Juice

Mix ingredients thoroughly and serve. To make the sauce a little creamier, add 1 Tablespoon of Sour Cream.  To make the sauce sweeter, add a little agave nectar or honey.

Serving Suggestion: Make 12 smaller salmon burgers as appetizers, with or without buns.