Salmon is LOADED with Omega-3 fatty acids. And doctors say that omega-3s are pretty magical when it comes to our health as they lower cholesterol levels and inflammation.
It’s why fish oil supplements are so popular. But you know what’s better than a supplement? Going right to the source and getting your nutrients from food!
So, eat more salmon!
Alaskan Salmon Sliders with Rosemary Lemon Aioli and Pickled Onions
Servings: 4 People
For the burger mixture
- 700 Grams Alaskan Sockeye Salmon fillets
- 2 Tbsp Dijon mustard
- 2 Tsp Minced fresh garlic
- 1 Tbsp Fresh lemon juice
- 2 Tbsp Dried breadcrumbs
- ½ Tsp Freshly ground black pepper
For the Pickled Onions
- 1 Large Red onion – sliced Makes about 1½ cups
- 1 Cup Seasoned rice wine vinegar
- ¼ Cup water
For the Aioli
- 3 Tbsp Extra-virgin olive oil
- ¾ Cup Mayonnaise
- 1 ½ Tbsp Lemon zest
- 3 Tbsp Fresh lemon juice
- 3 Tsp Minced fresh rosemary
- 1 Tbsp Minced fresh garlic
For the Burger Mixture
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Chop the salmon well. Mix it thoroughly with remaining burger ingredients. Divide mixture into approximately 12 portions. Form into well-compacted patties. Refrigerate for at least 30 minutes, or up to overnight, to firm.
For the Pickled Onions
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Place onions in a stainless steel or plastic container. Bring vinegar and water to a boil and pour over onions. Let cool. When cooled, cover and refrigerate. Let pickle for at least 24 hours before serving. Store refrigerated for up to 2 weeks.
Cook & Assemble Sliders
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Grill salmon patties in a lightly oiled pan on medium-high heat. The patties are quite fragile, so handle carefully. Cook for about 2 minutes per side or until just done.Split the buns and toast lightly. Spread with aioli, add salmon patties, and top with pickled onions and arugula.
Alaskan Salmon Sliders with Rosemary Lemon Aioli and Pickled Onions2022-08-172022-08-21https://www.fishandco.com.au//wp-content/uploads/2016/05/FCO-Logo-BG-240x54px.pngFish & Cohttps://fishandco.com.au/wp-content/uploads/2017/05/519_1600x920.jpg200px200px
