Recipe developed by Whitney Reist of Sweet Cayenne
| 1/2 cup olive oil mayonnaise, divided | |
| 2 tablespoons fresh lemon juice, divided | |
| 1 tablespoon apple cider vinegar | |
| 1 tablespoon honey | |
| 1 teaspoon salt | |
| 1/3 cup buffalo sauce | |
| 1-12 ounce bag broccoli slaw | |
| 16 ounces wild caught, boneless, skinless, canned salmon | |
| 1 large egg | |
| 3/4 cup panko bread crumbs | |
| 1/4 cup buffalo sauce | |
| 1/4 teaspoon pepper | |
| 1/4 cup walnuts, finely chopped | |
| Oil for pan frying | |
| 8-10 whole wheat cocktail rolls or slider buns |
These spicy and tangy buffalo salmon sliders are the perfect dish to whip up for your next party. These crowd pleasing sliders are packed with delicious flavors and nutrients.
| 1. | For the broccoli slaw, combine 1/4 cup olive oil mayonnaise, 1 tablespoon fresh lemon juice, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1/2 teaspoon salt, 1/2 teaspoon buffalo sauce and the bag of broccoli slaw. |
| 2. | Preheat a large skillet over medium heat. Preheat the oven to 180 degrees F and place a baking sheet on the center rack. |
| 3. | In a large bowl, combine all ingredients from the salmon through the walnuts Use a fork or your hands to thoroughly incorporate the ingredients. Gently shape into cakes that are about ½’’ thick and 3’’ in diameter. |
| 4. | Add oil (canola, olive, etc) to the preheated skillet to completely cover the bottom of the skillet. Use a spatula to transfer the cakes to the pan in batches. Cook the cakes for 3 minutes on each side. Transfer the cakes to the baking sheet in the oven to keep warm until you have cooked all of the cakes. Add olive oil to the pan as needed as you batch fry all of the cakes. |
| 5. | Serve the cakes on warm slider buns and top with broccoli slaw. |
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