Salmon Sliders with Caper Mayonnaise
August 04, 2009
I love sliders, as many of your know since I feature them a lot on my blog. I am taping a “Slider” cooking segment for NBC 13 “Daytime Alabama” tomorrow, and I thought a Salmon Slider would be fabulous paired with two other beef slider recipes. This recipe is really easy and delicious. It uses canned salmon but fresh salmon works great as well. Enjoy and stay tuned to the air date on NBC 13.
Salmon Sliders with Caper Mayonnaise
Prep:
20 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
2 (143/4-ounce) can salmon, drained or 11/2 pounds salmon fillets, cut into small chunks
1 tablespoon Dijon mustard
1 clove garlic, chopped
1/2 cup panko bread crumbs
1 egg, lightly beaten
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons butter or olive oil
Mini rolls, lemon wedges, tabasco sauce
Caper Mayonnaise
1 tablespoon Dijon mustard
1 clove garlic, chopped
1/2 cup panko bread crumbs
1 egg, lightly beaten
1 tablespoon capers, drained
1/4 teaspoon freshly ground black pepper
2 tablespoons butter or olive oil
Mini rolls, lemon wedges, tabasco sauce
Caper Mayonnaise
Preparation
1. Combine salmon and next 6 ingredients in a large bowl. Shape into 13 (2-inch) sliders. (You can cover and refrigerate the sliders if you like.)
2. Heat the butter or oil in a 12-inch nonstick skillet over medium-high. Cook 2 to 3 minutes a side, turning once. To check for doneness, make a small cut inside. Be careful not to overcook. Serve on a bed of greens or on mini buns, with lemon wedges and Tabasco or Caper Mayonnaise.
For Caper Mayonnaise, stir together 3/4 cup low-fat mayonnaise, 1 tablespoon lemon zest and 1 to 2 tablespoons capers. Chill until ready to serve.
2. Heat the butter or oil in a 12-inch nonstick skillet over medium-high. Cook 2 to 3 minutes a side, turning once. To check for doneness, make a small cut inside. Be careful not to overcook. Serve on a bed of greens or on mini buns, with lemon wedges and Tabasco or Caper Mayonnaise.
For Caper Mayonnaise, stir together 3/4 cup low-fat mayonnaise, 1 tablespoon lemon zest and 1 to 2 tablespoons capers. Chill until ready to serve.
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