2-6oz cans Pink Salmon, drained
1/2 cup bread crumbs, toasted
2 egg whites
1/4 cup finely chopped shallots or onion
1/2 teaspoon pesto
1/2 teaspoon mayonaise
Olive oil for frying
Separate the chunks of salmon with your fingers and let fall into a bowl. Add bread crumbs, egg whites, shallots, pesto and mayo. Stir or mush until well mixed.
Form into 4 patties. These can be refrigerated to cook later, if you wish.
In a small skillet over medium heat, heat oil. Cook patties until browned on each side, about 7 minutes. Place on a bed of baby spinach and top with a dollop of pesto and mayo on each.