SALMON SLIDERS WITH CHIPOTLE MAYONNAISE

SALMON SLIDERS WITH CHIPOTLE MAYONNAISE image

Yield 16 sliders

Number Of Ingredients 12

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Ingredients
1/2 cup plus 2 tbsp reduced-fat mayonaise
1 tablespoon adobo sauce, from canned chipotle in adobo
1 1/2 pounds salmon fillet, skinremoved, cut into 1-inch pieces
1 sweet red pepper, cored, seeded and coursely chopped
2 scallions, trimmed and coarsely chopped
1/2 cup panko bread crumbs
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
16 party-size Martins potato rolls (from a 15 oz package of 24)
Lettuce (optional)

Steps:

Combine 1/2 cup of the reduced-fat mayonnaise and the adobo. Cover and refrigerate until ready to serve. In work bowl of a food processor, add salmon, red pepper, scallions, panko, remaining 2 tbsp mayonnaise, the lemon juice, salt and black pepper. Pulse until just combined. Form into 16 patties, about a scant 1/4 cup each. Place on a greased baking sheet. Heat a large nonstick skillet over medium-high heat and lightly coat with nonstick cooking spray. Cook patties in batches for 2 to 3 minutes per side, until browned and cooked through. Place patties on rolls and spread about 1 1/2 tsp chipotle mayonnaise over each. Add lettuce, if desired, and serve. Nutrition Information for Salmon Sliders with Chipotle Mayonnaise Servings Per Recipe: 16 PER SERVING: 188 cal., 8 g total fat (1 g sat. fat), 31 mg chol., 280 mg sodium, 16 g carb. (1 g fiber), 13 g pro.