Ingredients
- 1 pound fresh salmon filet, skin removed, and thinly sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 cup Panko bread crumbs
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
- 1 egg
- For the Sauce
- 1 ripe California avocado, peeled and sliced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon milk
- 1 1/2 teaspoons distilled white vinegar
- 1/8 teaspoon Kosher salt
- 1/4 teaspoon cracked black pepper
- 12 Savory Butter King's Hawaiian Rolls
- Additional sliced California avocados, for garnish
Instructions
- For the sliders:
- Place sliced salmon and bell pepper into a food processor. Pulse 2-3 times until mixture is coarsely chopped.
- Remove mixture and place in a medium bowl. Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well incorporated. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.
- Shape salmon mixture into 12, small patties.
- Heat an electric skillet to medium-high. Cook patties for 3-4 minutes on each side until completely cooked through.
- Remove and place on individual King's Hawaiian Dinner Rolls
- For the Avocado Sauce
- In a medium sized bowl, mash the avocado.
- Stir in mayonnaise, sour cream, milk and vinegar until smooth. Add Kosher salt and cracked black pepper and stir until incorporated.
- Spoon Tangy Avocado Sauce over cooked salmon sliders. Top with a slice of fresh Avocado and the bun. Serve warm.
