Makes 4 Servings

One 14 3/4-ounce can of wild Alaskan Salmon

2 tablespoons lemon juice

1 1/2 tablespoons Dijon mustard

3/4 cup dried bread crumbs

1/2 cup sliced green onions

Two omega-3-enriched eggs

Drain and flake the salmon. Combine the lemon juice and mustard. Blend the flaked salmon with the bread crumbs, green onions, and lemon juice-mustard mixture. Mix in the eggs until well blended. Form the mixture into 4 patties (chilling in the fridge for an hour will help them hold their shape) and cook on a lightly oiled grill or saute in a skillet until golden brown on both sides. Serve each burger on a whole wheat bun with lettuce, tomato slices, and condiments as desired.