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Salmon Sliders-Ginger Sauce, Pickled Veggies

Ingredients:

1 skinless salmon fillet (about 2 pounds) pin bones removed, patted dry, and cut into 1-inch pieces

3/4 cup thinly sliced scallions (white and light green parts only)

1/2 cup finely chopped cilantro leaves

1 tablespoon peeled, grated fresh ginger

2 tablespoons fresh lime juice

2 tablespoons soy sauce

1 tablespoon toasted sesame oil

1 teasoon hot chili-garlic sauce, such as Sriracha

1 large egg

1/2 cup panko bread crumbs

8 smaller buns (each about 2 inches in diameter)

Canola oil spray

Preparation:

In a food processor pulse the salmon pieces until coarsely chopped. Add the scallions, cilantro, lime juice, soy sauce, sesame oil, chili-garlic sauce, and egg. Pulse a few times until just blended, being careful not to puree the mixture. Some texture should remain. Transfer the mixture to a large bowl, gently stir in the breadcrumbs, and form into 1/2 inch thick patties roughly the size of the buns. Arrange the patties on a sheet pan and refrigerate for 30 minutes before grilling.

Prepare the grill for direct cooking over medium heat (350° to 450° F). Brush the cooking grates clean. Lay a single layer of heavy duty aluminum foil over the grates. Generously spray the sliders on both sides with the canola oil spray. Grill over direct medium heat, with the lid closed as much as possible, until you can lift the patties easily from the foil with a spatula, 6-8 minutes, turning once after about 4 minutes. During the last minute of grilling grill the buns, cut side down, until lightly toasted.

To assemble the sliders, slather the bottom of each bun with “Spicy Ginger Sauce” (see Accompaniments: Sauces, Salsa, Relishes) and place some “Pickled Vegetables” on top (see Accompaniments, Sauces, Salsa, Relishes). Serve immediately.

Serves 6-8.

Recipe obtained from Weber's Time to Grill by Jamie Purviance.