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Ingredients
  • 1 tbsp. lemon or lime juice
  • 1½ tsp. dijon mustard, divided
  • ½ tsp. chicken bouillon
  • ½ c. celery, diced and sauteed
  • 1 ½ tsp. salt
  • 2 6 oz. cans boneless skinless pink salmon
  • 1 large egg, lightly beaten
  • 1 c. panko breadcrumbs
  • 1 large onion, diced and sautéed
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