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
Nutrition Facts
calories
202
total fat
6.1g
saturated fat
1.3g
trans fat
0g
cholesterol
43mg
sodium
487mg
total carbohydrates
28g
fiber
2g
total sugars
6g
protein
10g
vitamin d
18%
calcium
10%
iron
11%
potassium
5%
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.
Nutrition Facts
calories
202
total fat
6.1g
saturated fat
1.3g
trans fat
0g
cholesterol
43mg
sodium
487mg
total carbohydrates
28g
fiber
2g
total sugars
6g
protein
10g
vitamin d
18%
calcium
10%
iron
11%
potassium
5%
