1 lb Alaskan Salmon
1 Tbsp Preserved Lemon, chopped (you can substitute lemon zest
1 Tbsp Italian Parsley
1 Large Egg, whisked
1 tsp Mediterranean Spice Blend
Salt, to taste
8 Mini Slider Buns
1 Avocado, mashed
2 Tbsp Mayonnaise, olive oil-type
2 tsp Wasabi Paste
2 Garlic Cloves, grated
1 Tbsp Fresh Lemon Juice
½ tsp Red Pepper Flakes
½ Tsp Smoked Sea Salt
1 head Frisée, torn or chopped
2 Roma Tomato, sliced
¼ Small Red Onion, sliced
Slice, chop and mince the raw salmon.
Chop lemon & parsley. Add to salmon along with egg, spice blend and salt in a mixing bowl. Mix well.
With lightly oiled hands, form salmon into 8 mini burgers. Cover with plastic and refrigerate at least 30 minutes.
Grill burgers in a lightly oiled grill pan for 2 1/2 minutes, flip and grill for an additional minute or so, until done. Grill buns until golden brown.
Meanwhile combine all slaw ingredients in a bowl. Mix well and set aside until ready to build your burgers.
Build your sliders: add slaw, tomato slices, salmon burger to bottom half of bun. Top with onion slices and top of bun.
This is also great made with chopped raw shrimp.