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Ingredients

• 2 (6 oz) caned salmon
• 1 cup chopped onion
• 1/2 cup chopped shitake mushrooms
• 2 Tbsp parsley, diced
• 1 tsp mix of dried herbs (rosemary, paprika, chili pepper, lemon peel)
• a pinch of salt & pepper
• 1/2 cup bread crumbs, or fresh whole wheat bread crumbs
• 2 Tbsp grated parmesan cheese
• 1 egg, lightly beaten
• 1 Tbsp milk
• Spray oil or melted butter
• FOR THE SAUCE
• 14 oz canned diced tomato
• 1/4 onion, diced
• 1 Tbsp minced garlic
• 2 Tbsp olive oil
• 1 bay leaf
• 2 Tbsp hot sauce
• 1 Tbsp parsley, diced
• 1 tsp sugar
• a pinch of salt & pepper

Description

This Dish Looks So Good And Taste Good Too. I Serve This Dish On The Top Of Sauteed Mushrooms With The Green Salad & Baked Asparagus.

Group Recipes