Salmon Sliders with Cream Cheese Cucumber Salad
It bothers me that kids are now allowed to wear sweat pants to school. I don’t like that learning cursive has become a lost art. And I miss the days of answering machines and no call waiting. I am, however, happy that we no longer live in the days of congealed tuna molds and canned salmon loaf. I’m not knocking salmon loaf, and I’ve had some very good canned salmon. I can appreciate that desperate times in our country called for the canning of fish to improve our diets in an affordable way, but these Salmon Sliders make me happy to be part of the changing times.I’ve mentioned that I have become a little obsessed with recipes from Granny’s time, especially those that have fallen out of favor. And the salmon loaf is no exception. But I couldn’t bring myself to run around suggesting that we all spend our evenings fishing out those skinny bones from canned salmon, picking off the skin, and mushing the meat, breadcrumbs, and celery into a loaf pan. Instead, I highly recommend these salmon-loaf-inspired Salmon Sliders topped with Granny’s Cucumber Salad with Cream Cheese. These little burgers are made with fresh salmon-some of it ground up with some other yummy ingredients, and some of it chopped so we don’t get too close to the mushy loaf format. Again, not knocking it, just trying to improve upon it. Which isn’t hard. Oh wait, maybe I am knocking it. Let’s change the subject.
These Salmon Sliders are seasoned with lemony dill, and dill relish, and then topped with even more dill in the cream cheesy cucumber salad. I have made them in a skillet and on the grill – fun for any season. This is really the best non-burger for your vegetarian friends, and your meat loving friends alike. And for your salmon loaf loving friends, I don’t know what to tell you. Hopefully they will come around to the new improved Salmon Sliders. And hopefully I will come around on the sweat pants at the bus stop in a cursive-free world where my children will never know the agony of sharing one phone line among 6 people.
Salmon Sliders, packed with dill, dill relish, lemony zest, and chunks of salmon are easy and delicious. Serve them with your favorite fixins, but they are awesome with Granny's Cucumber Salad with Cream Cheese!
- 1 lb salmon
- 2 scallions, green and white parts
- 1 t dill
- 1 T dill relish (I try not to get too much juice in the tablespoon because I like the chunks)
- 2 T mayo
- 1 t lemon zest
- 2 t lemon juice
- 1/2 t salt
- 1/4 scant t pepper
- 1/4 c panko breadcrumbs (I use the seasoned kind)
Divide salmon in half. Chop one half into bite sized pieces and set aside in a large mixing bowl.
Chop the other half of the salmon into a few pieces that will fit into your food processor. Put them in the food processor with the scallions, dill, dill relish, mayo, lemon zest and juice, salt, and pepper. Pulse the food processor until you have a thick paste. Adjust seasonings.
Remove everything from the food processor and add it to the mixing bowl with the little pieces of chopped fish. Add the bread crumbs and mix everything well.
Form the salmon mixture into patties. I suggest making each patty out of about a quarter cup of the mixture, which should give you about 6 sliders. Cover loosely with plastic wrap and refrigerate until they are a little bit firm. A half an hour usually works.
Whether cooking in a skillet or on the grill, they should be ready after about 4 minutes on each side on medium-high heat.
Top with Granny's Cucumber Salad with Cream Cheese:
I also love them with caramelized red onions like the ones on these hot dogs: