SALMON SLIDERS RECIPE RECIPES

Steps:

• Peel carrot and cut or slice into thin strips. Peel cucumber, core and cut into strips. Sprinkle the cucumber with salt and allow to drain.
• Soak the roll in a little lukewarm water. Peel the shallots, chop finely and sauté until translucent with the ginger in 1 tablespoon hot oil. Then remove from heat. Rinse salmon, pat dry, and finely dice or chop. Mix well with the shallot-ginger mixture, egg, dill, and soaked bread (squeezed of excess liquid). Knead, adding breadcrumbs as needed to achieve a moldable mixture. Season with salt and cayenne pepper to taste and shape into 8 burgers.
• Preheat the oven broiler.
• Toast the baguette slices on a parchment paper-lined baking sheet, turning halfway through toasting, until crisp, about 5 minutes.
• Cook salmon burgers in remaining hot oil on both sides about 3-4 minutes each side. Squeeze the cucumber and mix with the carrot. Add sour cream, mix well and season with salt and lemon juice.
• Serve each salmon burger on a slice of baguette and top with cucumber sour cream. Serve garnished with capers.

Steps:

• Combine 1/2 cup of the reduced-fat mayonnaise and the adobo. Cover and refrigerate until ready to serve.
• In work bowl of a food processor, add salmon, red pepper, scallions, panko, remaining 2 tbsp mayonnaise, the lemon juice, salt and black pepper. Pulse until just combined. Form into 16 patties, about a scant 1/4 cup each. Place on a greased baking sheet.
• Heat a large nonstick skillet over medium-high heat and lightly coat with nonstick cooking spray. Cook patties in batches for 2 to 3 minutes per side, until browned and cooked through.
• Place patties on rolls and spread about 1 1/2 tsp chipotle mayonnaise over each. Add lettuce, if desired, and serve.