Mini Salmon Sliders


Recipe By Tina Ruggiero, The Truly Healthy Family Cookbook


·      Place the salmon, coriander and red curry paste in the bowl of a food processor fitted with a steel blade.

·      Pulse until well combined and then add the cilantro, scallion and 2 tablespoons of the fish sauce. Pulse to incorporate

·      Form the mixture into 12 patties approximately 2 ½ inches in diameter. Patties can be frozen at this point. Transfer to refrigerator to defrost before proceeding.

·      Toss the cucumber with the rice vinegar and remaining ½ teaspoon fish sauce. Reserve

·      Preheat oven to 200 Degrees. Heat a nonstick skillet over medium heat and brush with a little vegetable oil.

·      Cook half the patties until browed on one side, about 2 minutes, then repeat on the second side. Place them on a baking tray in the oven to keep warm. Repeat with the remaining patties.

·      Toast buns or rolls, if desired. Place bottoms on a work surface and top with the cucumbers. Top each with a pattie. Drizzle the juices from the cucumber on the top half of each bun before closing.


Per Slider: 180 Calories, 14g Protein, 7g Total Fat, 14g Carbohydrates. 

  • 24oz Atlantic Salmon, cubed
  • 2 tsp ground coriander
  • 2 tbsp red curry paste
  • 1/2 cup cilantro
  • 1/2 cup chopped scallion
  • 2 1/2 tbsp fish sauce
  • 6 oz cucumber
  • 3/4 tsp rice vinegar
  • 1 tbsp vegetable oil
  • 12 Silver Dollar Rolls


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