Asian Salmon Sliders
- 1 container Refrigerated French Loaf Dough, 11 Ounce Size
- 1 pound Cooked Salmon, Flaked
- 1 teaspoon Freshly Grated Ginger
- 1/4 cups Scallion Diced
- 1 whole Carrot, Shredded
- 1 whole Egg
- 1/2 cups Panko Bread Crumbs
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Sesame Oil
- Optional Burger Toppings: Mayonnaise, Lettuce, Etc
- Preheat oven to temperature per the instructions on the bread dough package.
- Grease a muffin tin with non-stick cooking spray.
- Using a serrated knife, cut dough into 12 equal sized portions and position a slice in each muffin tin.
- Bake for a few minutes less than package directions require.
- Remove from oven, turn out onto a wire rack to cool and set aside.
- Meanwhile, combine flaked salmon, ginger, scallion, carrot, egg and panko in a bowl.
- Form into slider sized patties.
- Heat vegetable and sesame oil in a medium skillet over medium heat until shimmering.
- Place 3 to 4 salmon patties in and cook until light golden brown, 5-6 minutes.
- Flip and continue to cook until golden brown on both sides.
- Place on a paper towel lined plate and cover with aluminum foil while cooking the remaining sliders.
- Slice each of the rolls in half, top with mayo, lettuce, and salmon patty.
- Put the top bun on and serve.
dough, salmon, freshly grated ginger, scallion, carrot, egg, bread crumbs, vegetable oil, sesame oil, burger
Taken from tastykitchen.com/recipes/main-courses/asian-salmon-sliders/ (may not work)