Salmon Sliders

Name: Salmon Sliders
Ingredients: 2 pounds Salmon Fillets; 1/2 cups Scallions Sliced Thin; 2 whole Eggs; 1/4 cups Chopped Flat Leaf Parsley; 2 cups Fresh Breadcrumbs (or More As Needed, Processed From A Loaf Of French Bread); 2 dashes Crushed Red Pepper Or More As Desired; 1/4 cups Mayonnaise (more If Needed); 2 Tablespoons Whole Grain/coarse Dijon Mustard; Salt And Pepper; 2 Tablespoons Olive Oil, For Frying; Rolls (slider Or Full Size Depending On Your Preference), Optional For Serving; 2 whole Roasted Red Peppers (from A Jar Is Fine); 2 Tablespoons Rice Wine Vinegar (white Wine Vinegar Will Work Too); 2 Tablespoons Whole Grain/coarse Dijon Mustard; Salt And Pepper; 1/2 teaspoons (or More If You Like It Spicy) Crushed Red Pepper; 2 Tablespoons Olive Oil; 1/4 cups Mayonnaise

18 ingredients

32 steps

Ingredients

2 pounds Salmon Fillets
1/2 cups Scallions Sliced Thin
2 whole Eggs
1/4 cups Chopped Flat Leaf Parsley
2 cups Fresh Breadcrumbs (or More As Needed, Processed From A Loaf Of French Bread)
2 dashes Crushed Red Pepper Or More As Desired
1/4 cups Mayonnaise (more If Needed)
2 Tablespoons Whole Grain/coarse Dijon Mustard
Salt And Pepper
2 Tablespoons Olive Oil, For Frying
Rolls (slider Or Full Size Depending On Your Preference), Optional For Serving
2 whole Roasted Red Peppers (from A Jar Is Fine)
2 Tablespoons Rice Wine Vinegar (white Wine Vinegar Will Work Too)
2 Tablespoons Whole Grain/coarse Dijon Mustard
Salt And Pepper
1/2 teaspoons (or More If You Like It Spicy) Crushed Red Pepper
2 Tablespoons Olive Oil
1/4 cups Mayonnaise

Directions

1

For the salmon sliders/cakes:
2

Fill a medium saucepan halfway with water.
3

Place salmon in the pan, cover pan and cook over high heat until simmering.
4

Reduce heat to low and cook for about 5 minutes.
5

You want the salmon almost cooked through.
6

Remove from heat, remove your salmon from the pan and let your salmon cool for 10 minutes.
7

Place your salmon in the fridge for a minimum of 30 minutes (or overnight).
8

When ready to assemble your sliders/cakes, use a fork and flake the salmon into a bowl (my kids love doing this part).
9

If your salmon looks really wet, gently blot it dry a bit with a paper towel.
10

Add in the scallions, eggs, parsley, breadcrumbs, red pepper, mayo, mustard, salt and pepper.
11

Gently combine well with your hands, a spatula or a large spoon.
12

Dont overwork it.
13

Form into your preferred size slider patties and place on a parchment or wax paper lined plate.
14

Separate layers of sliders with additional parchment.
15

Cover with plastic wrap and chill for at least 60 minutes or overnight.
16

For the roasted red pepper mayo:
17

If your peppers are wet, blot them dry.
18

Place your peppers in your food processor.
19

Give it a few pulses.
20

Add in the vinegar, mustard, salt and pepper, crushed red pepper, olive oil and mayo then pulse until smooth.
21

Cover and chill until ready to serve.
22

To cook the salmon sliders/burgers, place 2 tablespoons of olive oil in your frying/saute pan and heat the oil over medium high heat.
23

Carefully place the cakes in the pan and over medium heat, cook them for about 2-3 minutes a side or until each side is nicely golden-brown/brown.
24

Remove from pan.
25

Spread a spoonful of the roasted red pepper mayo on rolls, top with a salmon cake and serve.
26

Colleens notes: Be sure you salmon isnt too wet from the poaching.
27

If it is, just blot it with a paper towel.
28

Remember you cooked the salmon previously, so when you go to cook the burgers/cakes you are just warming it through and browning each side.
29

Dont dry the fish out.
30

You can make these as mini and use mini rolls or you can make them burger size.
31

You can also forgo the roll, its your call.
32

Enjoy!