Salmon Sliders with Chipotle Mayonnaise
- cal. (kcal) 188
- Makes: 16 servings
- Prep: 15 mins
- Cook: 6 mins
- Serving Size: 16 sliders
plus 2 tbsp reduced-fat mayonaise
adobo sauce, from canned chipotle in adobo
salmon fillet, skin removed, cut into 1-inch pieces
sweet red pepper, cored, seeded and coursely chopped
scallions, trimmed and coarsely chopped
panko bread crumbs
party-size Martins potato rolls (from a 15 oz package of 24)
- Combine 1/2 cup of the reduced-fat mayonnaise and the adobo. Cover and refrigerate until ready to serve.
- 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.
- 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.
- Place patties on rolls and spread about 1 1/2 tsp chipotle mayonnaise over each. Add lettuce, if desired, and serve.
Nutrition Information for Salmon Sliders with Chipotle MayonnaiseServings Per Recipe: 16
PER SERVING: 188 cal., 8 g total fat (1 g sat. fat), 31 mg chol., 280 mg sodium, 16 g carb. (1 g fiber), 13 g pro.