Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw

Name: Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Asian
Ingredients: 3 Tbsps asian fish sauce; 59 milliliters minced cialntro leaves; 59 milliliters toasted black sesame seeds; 2 Tbsps brown sugar; 59 milliliters cilantro, leaves with some stem attached; 2 teaspoons grated fresh ginger; 1 clove garlic, peeled & minced; 907 grams green cabbage; 4 green onions, white & light green parts, minced green onions, white & light green parts, minced; 1 jalapeno chile, seeded, deveined & finely chopped plus more to taste jalapeno chile, seeded, deveined & finely chopped plus more to taste; 3 Tbsps fresh lime juice; 118 milliliters mayonnaise; 1 orange, zest only orange, zest only; 59 milliliters panko (japanese) bread crumbs; 340 grams red cabbage; 237 milliliters small red onion, peeled, halved & thinly sliced (about loosely packed) small red onion, peeled, halved & thinly sliced; 3 Tbsps rice vinegar; 907 grams skinless, wild alaska sockeye salmon fillets; 1 teaspoons salt; 1 teaspoon toasted sesame oil; 59 milliliters soy sauce, divided; 1 Tbsp sugar; 1 Tbsp thai chili paste; 16 slider buns, toasted or grilled as you prefer slider buns, toasted or grilled as you prefer

Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw might be just the hor d'oeuvre you are searching for. This dairy free and pescatarian recipe serves 16. One portion of this dish contains around 14g of protein, 16g of fat, and a total of 232 calories. Head to the store and pick up mayonnaise, green onions, orange zest, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make the slaw: In a large bowl, toss the cabbages, red onion slices, jalapenos and cilantro until well combined. In a medium bowl, whisk lime juice, rice vinegar, fish sauce, sugar, and black sesame seeds.

Ingredients you will need

Black Sesame Seeds

Rice Vinegar

Fish Sauce

Lime Juice

Jalapeno Pepper

Red Onion

Cabbage

Cilantro

Sugar

Equipment you will use

Whisk

Bowl

Combine 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.

Ingredients you will need

Brown Sugar

Soy Sauce

Equipment you will use

Sauce Pan

Frying Pan

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.

Ingredients you will need

Salmon

Equipment you will use

Food Processor

Bowl

Transfer to a mixing bowl and add panko, green onions, minced cilantro, minced ginger, orange zest, Thai chili paste, garlic, 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.

Ingredients you will need

Green Onions

Chili Paste

Orange Zest

Soy Sauce

Cilantro

Garlic

Ginger

Panko

Salt

Equipment you will use

Mixing Bowl

Spatula

Transfer to a parchment-lined baking sheet and cover with plastic wrap. Refrigerate at least 2 hours. Or freeze and thaw just before grilling.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Equipment

Ingredients

Servings:

3Tbsps

asian fish sauce 59milliliters

minced cialntro leaves 59milliliters

toasted black sesame seeds 2Tbsps

brown sugar 59milliliters

cilantro, leaves with some stem attached 2teaspoons

grated fresh ginger 1clove

garlic, peeled & minced 907grams

green cabbage 4

green onions, white & light green parts, minced green onions, white & light green parts, minced 1

jalapeno chile, seeded, deveined & finely chopped plus more to taste jalapeno chile, seeded, deveined & finely chopped plus more to taste 3Tbsps

fresh lime juice 118milliliters

mayonnaise 1

orange, zest only orange, zest only 59milliliters

panko (japanese) bread crumbs 340grams

red cabbage 237milliliters

small red onion, peeled, halved & thinly sliced (about loosely packed) small red onion, peeled, halved & thinly sliced 3Tbsps

rice vinegar 907grams

skinless, wild alaska sockeye salmon fillets 1teaspoons

salt 1teaspoon

toasted sesame oil 59milliliters

soy sauce, divided 1Tbsp

sugar 1Tbsp

thai chili paste 16

slider buns, toasted or grilled as you prefer slider buns, toasted or grilled as you prefer

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.