Chicken of the Sea Pink Salmon highlighted with Asian flavors and glazed with Thai sweet chili sauce make these slides a fun family favorite.
Grand-prize winning recipe in the Chicken of the Sea SuperCook contest by Edwina Gadsby from Great Falls, Mont.
Thai Sweet Chili Salmon Sliders
2 (5-oz.) Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1/4 cup cilantro, chopped
1/4 cup green onions, chopped
1 Tablespoon reduced-sodium soy sauce
4 Tablespoon Thai sweet chili sauce - divided
1 teaspoon lime zest, grated
1/2 cup Panko (Japanese breadcrumbs) or fresh breadcrumbs
1 egg white
1 Tablespoon vegetable oil
6 small dinner rolls, spilt
12 thin slices ripe mango
12 thin slices cucumber
Combine Chicken of the Sea® Skinless & Boneless Pink Salmon, cilantro, green onions, soy sauce, 1 tablespoon sweet chili sauce, lime zest, breadcrumbs and egg white until just combined. Shape mixture into 6 small patties. Heat oil in nonstick skillet over medium heat. Add salmon patties; sauté until cooked through and lightly browned, 2 to 3 minutes per side, brushing with remaining sweet chili sauce during last few minutes of cooking. To serve, on each roll bottom, place a salmon patty; top with 2 slices of mango and 2 slices of cucumber. Add roll tops. Makes 3 servings, 2 sliders per serving.
20 minutes, Cook time: 6 minutes