Fresh king or sockeye salmon works well for this recipe. Miso paste is available in the freezer or refrigerated section of specialty food stores.
Ingredients
- 1½ pounds boned fresh salmon (skin removed), cut into 2-inch cubes
- 2 tsp. finely chopped fresh ginger root
- 2 Tbsp. chopped cilantro
- 2 tsp. soy sauce
- 1 tsp. toasted sesame oil
- 1/4 cup finely chopped green onions
- 2/3 cup panko breadcrumbs
- 12 slider buns, split in half
- 2 Tbsp. white miso paste
- 2 Tbsp. water
- 1 Tbsp. honey
- 1 tsp. sesame oil
- 1 Tbsp. soy sauce
- 1 cup ¼-inch diced fresh mango (about 1 mango)
- ¼ cup ¼-inch diced red bell pepper
- ¼ cup ¼-inch peeled and seeded cucumber
- 1 tsp. finely chopped seeded Jalapeno pepper
- 1 tsp. fresh lime juice
- 3 Tbsp. chopped fresh mint
Instructions
SALMON PATTIES
Place salmon in bowl of food processor. Pulse briefly until salmon is ground, being careful not to over-process. Transfer to a mixing bowl. Add fresh ginger root, cilantro, soy sauce, sesame oil, green onions and panko. Gently toss to combine. Form into 12 patties (2-ounces each) and place on a parchment-lined baking sheet pan. Refrigerate for 30 minutes.
MISO GLAZE
In a small saucepan, combine miso, water, honey, sesame oil and soy sauce. Heat on low, stirring, until miso is incorporated and mixture is smooth.
MANGO CUCUMBER SALSA
Makes 1½ cups
In a mixing bowl, combine all ingredients.
Preheat grill to medium-high (375 degrees). Lightly spray an outdoor grill pan with nonstick food spray. Place on grill. When grill pan is hot, add six of the prepared salmon patties. Cook for 3 minutes. Flip; brush with miso glaze. Cook for 3 to 4 more minutes until salmon is cooked through. Place on clean parchment-lined baking sheet pan. Continue cooking the remaining 6 patties. Place salmon sliders on bottom bun and top with salsa. Secure top bun with a toothpick.
