Simple Salmon Sliders with Sesame Ginger Slaw #FishFridayFoodies

These simple salmon sliders are easy to make and take mere minutes to cook. Topped with sesame ginger slaw, they are fresh and flavorful, a fun appetizer or main course your friends and family will love.

Lately the fishmonger in my closest supermarket has taken to making salmon patties and packaging them up for sale in twos on the fish counter. While I appreciate his efforts, I cannot bring myself to buy chopped up fish that is possibly almost or just past its best. If I'm going to buy salmon, I like a fillet or even a cross-section – bones don’t bother me, they add flavor – where I can see if the fish seems firm and moist and fresh.

But that doesn’t mean I don’t like salmon patties, big or small. I just like to make them myself. If you have a food processor, they are also very simple to make and no fillers like bread or egg are needed. Who knows what the supermarket guy is putting in!

Simple Salmon Sliders with Sesame Ginger Slaw

Feel free to substitute your favorite fresh greens or slaw to top these little guys. Or skip the salad altogether and serve them with a small dollop of mayo mixed with sriracha sauce.

Ingredients - 24 sliders
For the sliders:
2 lbs or 900g fresh salmon, skinned and cut in chunks
8 oz or 225g smoked salmon
Small bundle green onions, both white and green tops, chopped finely
Black pepper
Salt - may not be necessary

To serve:
24 small buns
broccoli slaw
Optional: sriracha for serving

For the broccoli slaw:
1/2 purple onion, sliced thinly
1/2 cup or 120ml sesame ginger dressing or dressing of your choice
12 oz or 340g package broccoli slaw

Method
In a medium sized bowl (or a plastic container), pour a few tablespoons of the dressing over the sliced onion and leave to marinate for a few minutes. This takes a little of the sharpness and burn out of the onion.

Add the rest of the broccoli slaw to the bowl and toss with balance of the dressing. Cover the bowl with cling film (or the container with its lid) and put it in the refrigerator until you are ready almost ready to serve.

To make the salmon patties, chop the smoked salmon with a sharp knife and pop it in a food processor with the green onions and a few good grinds of black pepper. Give it a few quick pulses to combine the ingredients.

Add some of the fresh salmon – about ½ lb or 225g - to the food processor.

Process until you have a thick, chunky paste. This is what is going to hold the rest of the salmon together in patties. Scrape this mixture out of the food processor and into a large mixing bowl.

Chop the rest of the salmon into small pieces with a sharp knife. Add these to the bowl with the salmon paste and mix well with a wooden spoon or rubber spatula until thoroughly combined.

Heat your griddle or nonstick pan and cook a teaspoonful of the mixture. Add salt to taste. You might find, as I do, that the smoked salmon adds enough salt and no more is necessary.

Divide the salmon mixture into 24 small piles. Form these into patties, wetting your hands occasionally as you go along, to stop the mixture from sticking to them.

Put your oven on warm and fold a sheet of foil on a baking pan and put it in the oven.

Heat your griddle or nonstick pan again over a medium high heat and panfry the salmon patties a few at a time until browned on both sides and cooked through.

This just takes mere minutes.

Transfer cooked patties to the oven, tucking them between the fold of the foil, to keep them warm.

Slice the buns in half and top each with a salmon patty, broccoli slaw and, if desired, a squirt of sriracha.

Enjoy!

This month my Fish Friday Foodie group is sharing sandwiches made with seafood so you’ve got plenty of tasty choices to check out below. Many thanks to this month’s host, Sue of Palatable Pastime.

An InLinkz Link-up

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