The little salmon sliders pack a lot of punch. The slaw is a bit spicy and the soy mayo is very rich. But the real hero is is the wild caught Alaskan sockeye salmon.
Ingredients
- 2 pound green cabbage
- .75 pound red cabbage
- 1 small red onion, peeled, halved & thinly sliced (about 1 cup loosely packed)
- 1 jalapeno chile, seeded, deveined & finely chopped plus more to taste
- ¼ cup cilantro, leaves with some stem attached
- 3 tablespoon fresh lime juice
- 3 tablespoon rice vinegar
- 3 tablespoon asian fish sauce
- ¼ cup toasted black sesame seeds
- 1 tablespoon sugar
- ¼ cup plus 2 teaspoons soy sauce, divided
- 2 tablespoon brown sugar
- ½ cup mayonnaise
- 1 teaspoon toasted sesame oil
- 2 pound skinless, wild alaska sockeye salmon fillets
- ½ cup mayonnaise
- ¼ cup panko (japanese) bread crumbs
- 4 green onions, white & light green parts, minced
- ¼ cup minced cialntro leaves
- 1 orange, zest only
- 2 teaspoon grated fresh ginger
- 1 tablespoon thai chili paste
- 1 clove garlic, peeled & minced
- ½ teaspoon salt
- 16 slider buns, toasted or grilled as you prefer
Directions
Make the soy mayo: Combine ¼ cup soy sauce and 2 tablespoons brown sugar in a small saucepan set over medium high heat. Cook, swirling the pan often until a syrupy consistence is achieved about 3 minutes. Remove from heat and allow the mixture to cool somewhat. Then stir it into the mayonnaise along with 1 teaspoon toasted sesame oil. Cover & refrigerate until ready to use.
Make the sliders: Cut the salmon into 1‑inch pieces and transfer to the bowl of a food processor. Pulse 3–5 times until coarsely ground, taking care not to over-process or salmon will become a paste. Transfer to a mixing bowl and add panko, green onions, minced cilantro, minced ginger, orange zest, Thai chili paste, garlic, ½ teaspoon salt, and 2 teaspoons soy sauce Using a rubber spatula mix gently but thoroughly to combine. Divide the mixture into 16 small slider-sized patties. Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate at least 2 hours. Or freeze and thaw just before grilling.
Can cold pressed sesame oil be used in place of the toasted sesame oil?
Sure! If you like the flavor it will work. GREG
The directions don’t say what to do with the red onion. In the slaw I assume?
How much mayo would you suggest? I don’t see it listed in the ingredients.