Ingredients
2 cans (14-ounce) pink salmon
Juice of ½ of a lemon
3–4 tablespoons chopped fresh basil
3–4 tablespoons chopped red onion
1 teaspoon chopped jarred garlic
2 eggs
Salt-and-pepper to taste
3–4 tablespoons olive oil
4 rolls or hamburger buns
4 Romaine lettuce leaves
4 tomato slices
Basil Mayo
½ cup mayonnaise (Duke’s is my favorite)
2 tablespoons chopped fresh basil
Juice of ½ a lemon
Salt-and-pepper to taste
Directions
Recipe Courtesy Of
Erin Binkley, Carrboro
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