I found this great recipe for Salmon and wanted to share this with you. I hope you enjoy it as much as I did.
For the sliders:
1 lb salmon fillet, skin removed
2 large garlic cloves, finely minced
1 tsp fresh ginger, grated
¼ cup cilantro leaves, finely chopped
¼ cup green onion, chopped (light green and green parts only)
2 tsp soy sauce
1 tsp fish sauce
1 tsp sesame oil
½ tsp red chili flakes
olive oil (for frying)
1 package (12) small, soft dinner rolls (such as King’s Hawaiian)
butter or mayo as desired (for the rolls)
For the Salsa:
1 medium mango, peeled and chopped
1 small red bell pepper, seeded and chopped
1/3 cup red onion, finely chopped
1/3 cup cilantro leaves, finely chopped
juice of one lime
¼ tsp red chili flakes
salt and pepper to taste
Prepare the salsa first to allow time for the flavors to blend. Mix all of the salsa ingredients in a small bowl and chill, covered, for at least half an hour.
Using a food processor fitted with a metal blade, pulse salmon until coarsely ground. Add egg and pulse until well mixed. Transfer salmon mixture to a bowl. Add garlic, ginger, green onion, cilantro, sesame oil, soy sauce, fish sauce and chili flakes and mix together thoroughly. Shape salmon mixture into 12 small patties and refrigerate, covered, for at least half an hour.
In a non-stick pan, heat olive oil over medium-high heat. Fry salmon patties until lightly browned on one side, about 2-3 minutes. Flip patties over and cook until lightly browned on the other side, about 2 minutes. Check to see patties are cooked through.
Toast rolls if desired and spread with butter or mayo or both. Place one patty on each roll and top with a tablespoon or two of salsa.
Recipe Created by Jasmin Baron from Livonia, New York
Reprint Courtesy of www.marxfood.com
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