Salmon Sliders with Herbed Sherry Mayonaise

I decided that I wanted a simple dinner on Sunday after our picnic and time spent andering Niagara.  I wasn't ready to be cooking for hours  - a simple meal of small bites was in order. I had a beautiful piece of salmon to cook so I decided to make salmon sliders. The recipe that I originally selected was Asian themed and involved a ginger mayo and flash-pickled veggies.

Then I saw this recipe that my friend Valerie posted as a part of her blog feature where she looks at 50 'game-changing' female chefs. This was from the feature on the wonderful Cat Cora. I read it over and decided that it sounded perfect and likely to prove easier to make than the one I had originally picked.

It was easy to make and we really loved the result. Mom was amazed - she as convinced that Salmon sliders would have an overwhelming salmon flavour - these did not. You knew that salmon was in there but non-fish eaters would love these.

Thanks for sharing Valerie!

Salmon Sliders with Herbed Sherry Mayonnaise

For the herbed sherry mayo:

2 cups mayonnaise
3 tablespoons tarragon vinegar, white wine vinegar or rice vinegar
3 tablespoons dry sherry
2 teaspoons sugar
2 teaspoons finely chopped fresh herbs (equal parts chives, parsley, tarragon and basil, or whatever you have)

For the salmon sliders:

1 12-ounce salmon fillet
1 red onion, finely chopped (about 1 cup)
1-1/2 cups plain dried bread crumbs
1 large egg
1 teaspoon Tabasco sauce
1 scallion, finely chopped
1 tablespoon finely chopped fresh basil
1 teaspoon kosher salt
Freshly ground black pepper
1 cup all-purpose flour, for dusting (I didn't use this)
1/2 cup olive oil, plus more if needed (I didn't use this)
12 slider buns, split and toasted
12 lettuce leaves
12 tomato slices (opps - forgot this!)
12 thin slices of red onion

To prepare mayo:

Whisk together all ingredients in a large bowl. (Mayo will keep in your fridge for up to 1 week, tightly covered. Makes 2-1/2 cups.)

To prepare burgers:

Cut salmon fillet into 3-4 pieces and pulse in a food processor about 10 times, until coarsely ground. Don’t overmix; you don’t want fish to turn into paste. Add onion, bread crumbs, egg and Tabasco and pulse a few times to mix. Transfer to a large bowl.

Mix in scallion, basil, salt and 1/4 teaspoon pepper. Shape mixture into 12 small slider patties, sprinkling on a few drops of water if mixture is too dry to hold together. Pour flour onto a plate and add a few grinds of black pepper. Lightly coat salmon patties with flour on each side and set them on a plate.

Cat fried her sliders. I did not. I did mine on the grill - greased the grill rack heated the BBQ to med, and cooked them over the flame for about 5 minutes per side.

These are the frying directions . . .

Pour oil into a large, 1/4-inch-deep skillet and heat over medium-high heat until oil shimmers but is not yet smoking. Gently place salmon patties in hot oil and cook until golden brown, about 3 minutes on each side. Line a plate with paper towels. When burgers are done, transfer them to a paper-lined plate.

To assemble burgers:

Place each salmon patty on the bottom of a bun, spoon on mayo, and top with lettuce, tomato and onion. Cover with top half of roll and serve.

Comments

[Italy Tour]

I love foods. I am always ready to making new dishes at any time. Thanks for adding one more recipe in my list. I will try this recipe in at my home.

[JDeQ]

You'll not be sorry Italy Tour - these are a greta addition to the summer grilling season.