We had leftover grilled salmon, so for lunch the next day, we decided to make salmon sliders, or open-faced salmon sandwiches.
2 grilled salmon filets, about 6-8 oz
1 egg, beaten
1/3 cup mayo
1 large slice of sourdough bread, diced (you can use regular breadcrumbs too)
1/3 small red onion, minced
½ small red bell pepper, diced
1 Tbsp freshly minced Italian flat leaf parsley
½ tsp salt
½ tsp freshly cracked black pepper
Vegetable oil for frying
Goat Cheese Pesto Spread:
4 oz goat cheese
½ Tbsp mayo
1 tsp pesto sauce
Baguette, sliced into ½” pieces
Fresh lime juice
In a sauté pan, heat ½” of oil over medium high heat. Oil should be about half way up the salmon patty.
While oil heats, use your hands to gently flake apart the salmon into a large bowl. Gently mix in remaining ingredients. Do not over mix or the salmon will turn to mush. If the mixture is too wet, add more bread. If the mixture is too dry, add more mayo. Using your hands, form 2” patties.
When oil is ready, gently place each patty into the pan and cook for 2-3 minutes per side, until they are crispy and golden brown. Remove patties from oil and set on paper towel lined plate, to soak up extra grease.
In a small bowl, combine ingredients for spread.
Smear each slice of bread with goat cheese pesto spread and top with a salmon patty. Top each slider with a slice of avocado and squirt of fresh lime juice. Serve with an arugula salad tossed in a light vinaigrette dressing.
How do you know if your oil is ready for frying? Test by dropping a little bit of food into oil, if it sizzles, it’s ready!