Salmon Sliders with Chipotle Mayonnaise
- 1 of 4 Combine 1/2 cup of the reduced-fat mayonnaise and the adobo. Cover and refrigerate until ready to serve.
- 2 of 4 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 of 4 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 of 4 Place patties on rolls and spread about 1 1/2 tsp chipotle mayonnaise over each. Add lettuce, if desired, and serve.
Servings Per Recipe: 16
Per Serving: 16 g carb., 31 mg chol., 1 g sat. fat, 188 kcal cal., 8 g Fat, total, 280 mg sodium, 1 g fiber, 13 g pro.