We seem to be obsessed with mini-foods these days, and sliders are, of course, mini-burgers. Unlike most salmon burger recipes, this one begins with fresh salmon, rather than canned. The result is salmon sliders that are more moist than the norm, with a much fresher flavor.
Once combined, the salmon patties may be frozen, but you will need to thaw them in the refrigerator in advance of cooking. I think you’ll greatly enjoy this healthier version by registered dietician and author, Tina Ruggiero. Skip the buns, and they are low-carb.
Mini Salmon Sliders Recipe
24 ounces (1-1/2 poungs/680 g) Atlantic salmon, cubed
2 teaspoons (4 g) ground coriander
2 Tablespoons (28 g) red curry paste
1/2 cup (8 g) cilantro
1/2 cup (50 g) chopped scallions
2 Tablespoons (30 ml) plus 1-1/2 teaspoon (7.5 ml) fish sauce, divided use
6 ounces (168 g) cucumber (preferably hothouse) thinly sliced
3/4 teaspoon rice vinegar
1 Tablespoon (15 ml) vegetable oil
12 silver dollar rolls, dinner rolls or mini hamburger buns
Place the salmon, coriander, and red curry paste in the bowl of a food processor fitted with a steel blade. Pulse until well combined, and then add the cilantro, scallion, and 2 tablespoons of the fish sauce. Pulse to incorporate. Form the mixture into 12 patties, approximately 2-1/2 inches in diameter. (Patties can be frozen at this point. Transfer to refrigerator to defrost before proceeding.)
Toss the cucumber with the rice vinegar and remaining 1-1/2 teaspoons fish sauce. Reserve.
Preheat oven to 200 F. Heat a nonstick skillet over medium heat. Brush with a little of the vegetable oil. Cook half the patties until browned on one side, about 2 minutes, then repeat on the second side. Place them on a baking tray in the oven to keep warm. Repeat with the remaining juices from the cucumber on the top half of each bun before closing.
Yield: 12 sliders
Nutrition Per Slider: Calories 180, protein 14 g, total fat 7 g, carbohydrates 14 g, sodium 440 mg, fiber 1 g
Recipe Source: ““The Truly Healthy Family Cookbook: Mega-nutritious Meals that are Inspired, Delicious and Fad-free” by Tina Ruggiero MS, RD, LD (Page Street Publishing)