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Salmon Rice Cake

From kitchen to table in 30 minutes.

water
instant rice
canned salmon
onion

ranch salad dressing
dill weed
lemon pepper
olive oil
pineapple
mandarin orange

Full-day menu and grocery shopping list to accompany Salmon Rice Cake

Directions

1. In a saucepan with a lid, heat water on high until boiling. Add instant rice, stir, reduce heat to low and cover.
2. Drain salmon, remove any bones and skin and flake with a fork until separated and fluffy.
3. Chop onion and add to salmon.
4. Beat egg and add to salmon along with ranch salad dressing, dill weed and lemon pepper.
5. When the rice has absorbed all the moisture, add to salmon mixture.
6. Heat olive oil in a skillet over medium heat until hot. Place salmon mixture in the center of the hot oil and press into a patty.
7. Cook until golden brown and turn to brown other side.
8. Serve with fruit and roll.

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