Salmon patties with celery cream sauce

A light dinner is a breeze with ready-made salmon burgers and canned soup.

Ingredients (serves 2):
3 tbsp olive oil
200g frozen Fassler Salmon Burgers
1/4 cup Del Monte Fresh Cut Whole Kernel Corn
1/4 tsp butter
1 small onion, chopped
4 tbsp Campbell's Cream of Celery
3/4 cup water
1 tbsp white wine
White pepper to taste
200g Green Rose Baby Honey Salad Mix

Method:
1. Heat 2 tbsp of olive oil in a grill pan and cook the salmon patties on medium heat for 8 minutes on each side. Remove from pan and set aside.
2. In the same pan, saute the corn kernels in butter until slightly browned. Remove from pan.
3. To make the sauce, saute onions with 1 tbsp of olive oil until fragrant.
4. In a bowl, whisk the cream of celery with 2 tbsp of water. Pour this into the pan and stir. Add the rest of the water and mix well over low heat. Add white wine and season with pepper. Continue to stir until the sauce thickens. Strain the sauce to remove the onions.
5. To assemble, sprinkle corn on top of the salmon patties and drizzle with the sauce. Serve with salad mix.

Tips:
If you don't fancy corn, use frozen peas or fresh sugar peas instead.

Recipe source: Simply Her magazine (Nov 2007)