1 14-3/4 oz. can salmon, or 2 7oz. cans boneless salmon
2 tbsp. lemon juice
1 1/2 tbsp. Dijon-style mustard
3/4 cup dry breadcrumbs
1/2 cup sliced green onions
3 egg whites
Drain and flake salmon. Combine lemon juice and mustard. Blend flaked salmon with breadcrumbs, green onions, and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and grill until lightly browned. Be careful when turning.