Salmon Sliders with Chipotle Mayonnaise


  • 1/2 cup plus 2 tbsp reduced-fat mayonaise
  • tablespoon adobo sauce, from canned chipotle in adobo
  • 1 1/2 pounds salmon fillet, skin removed, cut into 1-inch pieces
  • sweet red pepper, cored, seeded and coursely chopped
  • scallions, trimmed and coarsely chopped
  • 1/2 cup panko bread crumbs
  • tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 16 party-size Martins potato rolls (from a 15 oz package of 24)
  • Lettuce (optional)
  • Make It

  • Combine 1/2 cup of the reduced-fat mayonnaise and the adobo. Cover and refrigerate until ready to serve.

    2.In work bowl of a food processor, add salmon, red pepper, scallions, panko, remaining 2 tbsp mayonnaise, the lemon juice, salt and black pepper. Pulse until just combined. Form into 16 patties, about a scant 1/4 cup each. Place on a greased baking sheet.

    3.Heat a large nonstick skillet over medium-high heat and lightly coat with nonstick cooking spray. Cook patties in batches for 2 to 3 minutes per side, until browned and cooked through.

    4.Place patties on rolls and spread about 1 1/2 tsp chipotle mayonnaise over each. Add lettuce, if desired, and serve

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