Pacific Southwest Slammin' Salmon Sliders

Pacific Southwest Slammin' Salmon Sliders

Ingredients

Southwestern Crema:

  • 1/2 cup sour cream
  • 1 1/2 tsp. Old Bay® Seasoning
  • 1/2 tsp. key lime juice
  • 1/2 tsp. hot sauce
  • 1/2 Tbl. finely chopped fresh parsley (or cilantro if that's your thing)

For Salmon Burger:

  • 1 regular and 1 sriracha salmon pouch (2.5 oz. each), PLUS 1 (5 oz.) regular salmon pouch (I used Chicken of the Sea®)
  • 1/4 cup of fresh, frozen, or (drained) canned corn
  • 1 small sweet red cubanelle pepper, finely diced (about 2 Tbl.)
  • 1/2 of a (4.5 oz. can) chopped green chilies
  • 1 1/2 Tbl. finely chopped red onion
  • 2 rounded Tbl. crumbled queso fresco
  • 1/4 tsp. each: garlic powder, chipotle powder, smoked sweet paprika
  • 1/2 tsp. cumin
  • 1 tsp. Old Bay® Seasoning
  • 1 egg, beaten
  • 1/4 heavy mayo
  • 3/4 cup Indian Head Stone Ground Corn Meal
  • pepper jack cheese slices (or co-jack cheese for a milder flavor)
  • (1/3 cup oil for frying)

For Fried Tomatillos:

  • 3 - 4 tomatillos, sliced into thirds (slices with be thick)
  • 1/2 cup corn meal
  • 1/2 tsp. each: Old Bay® Seasoning, garlic powder, chipotle powder, sweet smoked paprika, & cumin
  • 1/4 tsp. salt
  • 2 beaten eggs

Optional Toppings:

  • my Sriracha Garlic & Herb Butter, or your favorite hot sauce
  • shredded lettuce or cabbage, or baby spinach leaves
  • fresh avocado slices
  • crumbled queso fresco
  • sliced black olives
  • pickled jalapeño rings

Instructions

  • In small bowl, stir together Southwestern Crema ingredients, cover, chill.
  • In medium bowl, add all 3 pouches of salmon, plus corn, peppers, chilies, onion, queso, and seasonings. Toss with a fork to mix, twisting fork to break up large salmon pieces. Add egg, mayo and 3/4 cup cornmeal. Stir to combine. *Cover and chill for 30 minutes.
  • Add enough oil to frying pan to coat bottom, and heat over medium heat until hot. Preheat oven to 250º. Place a cooling rack over a baking sheet.
  • With an ice cream scoop, scoop out a full level scoop of salmon mixture and add to pan. With back of scoop, mash down a little. Make more patties adding to pan without overcrowding. Fry for 3 - 4 minutes, turning down heat to medium-low, until deep browned on bottom but not burnt. Carefully turn over and fry other side. Top with (optional) cheese slices during last minute. When done, remove to paper towels, then immediately move to cooling rack and place into low oven to keep warm. Depending on size, you should get 8 - 10 patties.
  • In shallow bowl add dry ingredients for tomatillos and stir to mix. Beat eggs in small-medium bowl. Slice tomatillos and coat with cornmeal mixture on all sides, dip into egg coating all sides, then back into cornmeal mixture. Place onto a plate. When all are coated, add to same frying pan, wiped out, with new oil, reheated over medium heat. Fry until deep golden on each side, and place onto paper towel-lined plate, then onto rack with salmon patties. Pop back into oven.
  • Prep topping ingredients. Slice muffins in half and place lettuce on the bottom. Top with a salmon patty, followed by fried tomatillos, avocado slices, drizzle with Sriracha Butter or hot sauce, top with a little Southwestern Crema, crumbled queso fresco, and garnish with black olive slices and pickled jalapeño rings if desired. Place on top muffin half and enjoy!