Salmon Sliders With Sun-Dried Tomato Spread

• 1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained and chopped
• 1/4 cup orange juice
• 3/4 cup mayonnaise
• 8 ounces crumbled feta cheese
• 1/3 cup crushed saltines
• 1 large egg, lightly beaten
• 3 tablespoons finely chopped red onion
• 2 tablespoons snipped fresh dill
• 1 pound salmon fillet, skinned, cut into 1-inch cubes
• 2 tablespoons olive oil
• 8 mini pretzel buns, toasted
• 16 hamburger dill pickle slices

1. Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving.
2. Meanwhile, in a large bowl, combine the feta, saltines, egg, red onion and dill. Place salmon in a food processor; pulse until coarsely chopped and add to feta mixture. Mix lightly but thoroughly. Shape into eight 1-in.-thick patties.
3. In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve on buns with mayonnaise mixture and pickles.

tomatoes, orange juice, mayonnaise, feta cheese, saltines, egg, red onion, dill, salmon fillet, olive oil, buns, pickle slices

Taken from www.tasteofhome.com/recipes/salmon-sliders-with-sun-dried-tomato-spread/ (may not work)