INGREDIENTS
Three, 5-ounce cans pink salmon, skinless, boneless pouches
3/4 cup
Panko breadcrumbs
1/2
red onion, diced
1 tbsp
Dijon mustard
1/2 tbsp
light mayonnaise
1 tbsp
lemon juice
1/8 tsp
cayenne pepper
1/8 tsp
chili powder
1/8 tsp
salt
1/8 tsp
black pepper
2 cups
spring mix
6
whole wheat buns
2
limes, cut into 6 wedges
6 tbsp
light mayonnaise
1
lime, juiced
2 tsp
chili powder