Salmon Sliders & Cucumber Salad…

I can tell that spring is in the air when my menu choices begin shifting to a lighter, cooler palette.

Salmon sliders are refreshing, crisp and always a win in my house.

Don’t be afraid of small food…it just means it’s even easier.

RECIPE

INGREDIENTS:

-16 oz. of canned salmon (drained, no bones)

-1/3 cup vegan mayo

– juice from 1 lemon

-1 sweet onion chopped

-1tsp. each (parsley flakes, lemon pepper,  pepper, basil)

-1/3 cup Italian style Panko bread crumbs

-1 egg

-1 12 pack of sweet Hawaiian rolls

Mix it all together..

Then, roll into small balls and lay on a baking sheet. You will refrigerate for about 30 minutes, up to an hour, the size should look like this…

imag0208_1

Preheat your oven to 350, about 10 minutes before you remove from the refrigerator.

Bake for 25 minutes (no longer, otherwise they will dry out-( the small food struggle is real)

Put these sliders on a sweet Hawaiian roll and a thin spread of vegan mayo.

Perfection!

You could pair these sliders with chips, fries, salad or a refreshing cucumber salad (my fav, and it takes 2 minutes to put together.)

CUCUMBER SALAD

imag0209

INGREDIENTS:

-2 cucumbers peeled and sliced into thick pieces

1/3 cup each (red wine vinegar, apple cider vinegar, olive oil)

1 red onion (thinly sliced)

-1 tsp. Salt and pepper-

-1 tablespoon of sugar

Mix and chill…

Easy, right?

 

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