Sweet Chili Salmon Sliders
Who doesn’t love sliders? These delectable salmon cakes with a sweet chili sauce are sure to be a new family favorite.
Ingredients
- 2 (5 oz) pouches Chicken of the Sea® Pink Salmon, Skinless & Boneless
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
- 1 Tablespoon soy sauce
- 4 Tablespoons Thai sweet chili sauce - divided
- 1 teaspoon lime zest, grated
- 1/2 cup Panko (Japanese breadcrumbs) or fresh bread crumbs
- 1 egg
- 1 Tablespoon vegetable oil
- 6 small dinner rolls, split
- 12 lettuce leaves or greens of choice
- 12 thin slices ripe mango
- 12 thin slices cucumber
Instructions
- Combine salmon, cilantro, green onions, soy sauce, 1 tablespoon sweet chili sauce, lime zest, breadcrumbs, and egg until just combined.
- Shape mixture into 6 small patties.
- Heat oil in nonstick skillet over medium heat.
- Add salmon patties and fry until cooked through and lightly browned, 2 to 3 minutes per side. Brush with remaining sweet chili sauce during last few minutes of cooking.
- Place lettuce and salmon patty on each roll bottom, top with 2 slices of mango and 2 slices of cucumber.
- Add roll tops and serve with extra sweet chili sauce if desired.
