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Sunday, June 24, 2012

Salmon Sliders with Tangy Avocado Sauce

  • 1 pound fresh salmon filet, skin removed, and thinly sliced
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • 1/2 cup Panko bread crumbs
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1 egg

  • For the Sauce
  • 1 ripe California avocado, peeled and sliced
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon milk
  • 1 1/2 teaspoons distilled white vinegar
  • 1/8 teaspoon Kosher salt
  • 1/4 teaspoon cracked black pepper

  • 12 Savory Butter King's Hawaiian Rolls
  • Additional sliced California avocados, for garnish
  1. For the sliders:
  2. Place sliced salmon and bell pepper into a food processor. Pulse 2-3 times until mixture is coarsely chopped.
  3. Remove mixture and place in a medium bowl. Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well incorporated. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.
  4. Shape salmon mixture into 12, small patties.
  5. Heat an electric skillet to medium-high. Cook patties for 3-4 minutes on each side until completely cooked through.
  6. Remove and place on individual King's Hawaiian Dinner Rolls
  7. For the Avocado Sauce
  8. In a medium sized bowl, mash the avocado.
  9. Stir in mayonnaise, sour cream, milk and vinegar until smooth. Add Kosher salt and cracked black pepper and stir until incorporated.
  10. Spoon Tangy Avocado Sauce over cooked salmon sliders. Top with a slice of fresh Avocado and the bun. Serve warm. 

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