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