Salmon Sliders
When I was growing up, we consumed a lot of fried
foods; fried chicken, fried fish, fried pork chops, fried okra, fried tomatoes,
French fried potatoes, etc., etc. Need I
say more?
This recipe may be used for March Madness and it’s also a healthier way to prepare salmon. I prepared this recipe with the intention of eliminating almost all of the cooking oil.
Ingredients:- 2 cans Pink Salmon 14.75 oz.
- 8-10 Saltine crackers
- 2 eggs
- 1/2 medium onion, chopped
- 1/4 red and green bell peppers, chopped
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard (used Roland brand, grained with wine)
- 1 tablespoon Smoky Paprika Chipotle Seasoning (used Victoria Taylor's, optional)
- 1 lemon juiced
- 1 garlic clove finely, chopped
- 1 tablespoon Canola or vegetable oil
- Drain liquid from salmon and put salmon in a medium size bowl
- Crumble crackers and put in a small bowl
- Add eggs to crackers and mix well
- Sauté onions and peppers until onions are almost translucent; add garlic. Cook for another minute
- Mix all ingredients together except the oil
- Use an ice cream scoop to make the patties. Use two scoops per patty
- Shape patties, being careful not to make them too large
- Add oil to a large skillet over medium-high heat
- Cook patties for a couple of minutes until browned on each side
- Serve with guacamole
Twist: Fried with 1 tablespoon of cooking oil
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