Tuesday, July 9, 2013

Salmon Sliders

Salmon is probably my most favorite fish for all seasons.  It is thick and hearty, with very healthy natural fats that are great for my hair, skin, and nails.  I usually advocate for baking fish in the oven, at a high heat, so that your whole house doesn't stink of fish for a week.  However, these mini salmon burgers require such a short cooking time, that they are finished cooking before they manage to permeate your home with the stink of the sea.  These burgers are super fresh and very healthy.  I really loved them and can't wait to make them again all summer long.  You could also make these regular size and you can do them on a real grill.  If you want to make the sliders on the real grill, try putting down a piece of foil right on the grill so that you don't end up digging salmon slider out of your charcoal.  I topped these with yogurt tzatziki to add to the refreshing aspect of this dish.  A simple side of even potato chips and a salad complete this meal to perfection.
Salmon Sliders
1.5 lbs. salmon
2 Tbs. dijon mustard
1 egg white
1 Tbs. fresh dill, chopped
1/3 cup panko breadcrumbs
1/2 tsp. salt
1/4 tsp. pepper

1.  Whisk together the mustard, egg white, salt, and pepper.
2.  Chop the salmon into small cubes.
3.  Add salmon, finely chopped dill, and bread crumbs to the wet ingredients until combined.
4.  Firmly press and form mini-burgers.  If you are making them slightly in advance, you can cover tightly with plastic wrap and store in the fridge.
5.  Heat grill pan on high heat and very lightly oil with vegetable oil.  Cook burgers for 2 minutes per side.
6.  Toast mini-buns and top the toasted buns with your cooked burgers.
7.  I topped them with tzatziki sauce and devoured them!

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