I have been told that these Salmon Sliders are really just mini sandwiches and not actual sliders, but I’m ok with keeping their name as is. Note from the cook: do not skip the avocado salsa. (That’s the best part!) We used these keto buns (see recipe) for testing purposes, but the whole wheat slider buns would also be fantastic!
Servings : 7
Ingredients
Salmon
- 1 lb salmon fillet wild caught preferred
- 1 cup 100% whole wheat panko
- 1 egg
- 1/4 cup cilantro chopped
- 1 Tbsp Dijon mustard no sugar listed in ingredients
- 1/4 cup plain yogurt
- 1 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 3 Tbsp extra virgin olive oil
Avocado Salsa
- 1 avocado large, diced
- 1 tomato diced
- 1/3 cup red onion diced
- 1/4 cup cilantro chopped
- 1 Tbsp lime juice
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp avocado oil
Low Carb Keto Slider Buns
- 1 cup blanched almond flour
- 4 egg
- 4 Tbsp coconut oil liquified
- 1 tsp baking powder see notes
- 1/2 tsp salt
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Instructions
Salmon Sliders
- Skin salmon. Chop into small bits. Stir salmon pieces, panko, egg, yogurt, cilantro, mustard, lemon juice, salt, and pepper in a medium bowl.
- Heat oil in a large skillet. Form salmon mixture into 2 inch balls. Place several balls in hot skillet, and flatten with the back of a spatula. Let cook 2-3 minutes per side or until golden. Repeat until all salmon has been used (we made 14 patties).
- Place cooked salmon patties on buns and top with salsa.
Avocado Salsa
- Combine all ingredients in a small mixing bowl.
Slider Buns
- Preheat oven to 425. Combine all ingredients in a blender. Blend and pour into greased cupcake molds (silicone work great!). Bake at 425 for 15-20 minutes or until set. (Tops will appear wet, so don't use the appearance as your guide. Buns are done when a toothpick inserted in the center comes out clean.)
Notes
Note: we increased the baking powder in the buns to 1 teaspoon to give them a little more height.
NOTE: To make this meal fully keto (and paleo), use almond meal or almond flour in place of the panko.
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