APPETIZERS & DRINKS
December 4, 2014
Salmon Cake Sliders with Red Pepper Aioli
Salmon Cake Sliders are a perfect way to pull together a quick weeknight meal. It's a cinch to make and you'll love that the salmon is loaded with calcium and Omega-3s.
· 2 (14.75-ounce) cans wild caught pink salmon, drained
· 2 1/3 cup panko breadcrumbs, divided into 2 cups and 1/3 cup
· 1/3 cup finely chopped parsley
· zest and juice of half a medium lemon
· Salt and pepper to taste
· 2 eggs
· 1 clove garlic (finely chopped and smashed into a paste)
· 3 tablespoons vegetable oil
· 3 tablespoons olive oil
· 12 slider hamburger buns
· Bib lettuce
For Red Pepper Aioli:
1 ½ cups mayonnaise
2 roasted red peppers (use any quality brand in a jar)
2 tablespoons finely chopped parsley
Zest of half a lemon
Dash of Tabasco (optional)
Tip: Salmon patties can be made a day ahead, cover and refrigerate.
In a large mixing bowl mix 1/3 cup seasoned panko, eggs, parsley, garlic, pepper, salt, and lemon zest until combined.
Break salmon into small pieces, discard pieces of bone or skin. Add to other ingredients in mixing bowl
Use an ice cream scoop for consistency in size or 1/3 cup measuring cup. Then shape into 12 slider size patties.
Transfer remaining 1 cup breadcrumbs to a wide, shallow dish.
Coat each patty in breadcrumbs and transfer to a large plate.
Heat 4 tablespoons of the oil in a large skillet over medium heat. Carefully arrange 6 of the patties in the skillet in a single layer. Gently flip once, approximately 3 to 4 minutes per side.
Drain on paper towels then repeat process with remaining patties.
Combine all ingredients in a small mixing bowl.
Spoon a teaspoon of aioli on bottom of slider bun then top with lettuce, salmon cake and another 1/2 teaspoon of aioli.