Salmon Sliders
Servings 6 sliders
Ingredients
- 1 lb. fresh salmon fillet, skin removed
- 2 teaspoons Dijon mustard
- 3 green onions, white part only, chopped
- 1 scant tablespoon capers
- 1 tablespoon fresh lemon juice
- 2 teaspoons fresh tarragon, chopped
- 1/3 scant cup dry fine breadcrumbs
- Kosher sea salt & freshly ground black pepper
- 1 and 1/2 tablespoons extra virgin olive oil
- 6 dinner roll buns
- 3 campari tomatoes, sliced
- fresh lettuce leaves
- tarragon Dijon mustard
Instructions
- Cut the salmon into large pieces, and put about a quarter of the salmon into a food processor, along with 2 teaspoons Dijon mustard. Turn on and off a few times, you do not want a paste.
- Add the remaining salmon pieces and green onions. Turn on and off to combine, again you do not want a paste.
- Transfer mixture to a bowl and add; capers, lemon juice, tarragon breadcrumbs, and salt and pepper. Gently fold the ingredients together until well mixed.
- Form into 6 sliders and refrigerate for at least a half hour, or up to two hours.
- Heat a 12-inch cast-iron skillet over medium-high heat for a few minutes, add the olive oil. After an additional few minutes add the salmon sliders to the pan and cook for about 3 minutes per side, or until done. Be careful not to over cook.
- Serve in a dinner bun with with tomato, lettuce, and tarragon Dijon mustard.