Salmon or Shrimp Sliders w/Tangy Avocado Sauce
1 lb fresh salmon fillet, skin removed or 1 lb of 16/20 peeled and deveined shrimp
1/2 ea red bell pepper, sliced
1/2 ea gold bell pepper sliced
1/2 C panko bread crumbs
1/4 tsp kosher salt
1/4 tsp McCormick coarse ground pepper
1 ea egg
12 ea slider rolls
Tangy Avocado Sauce
1 ea ripe avocado, peeled and sliced
1/4 C mayonnaise
1/4 c sour cream
1 Tblspn milk
1 1/2 tsp distilled white vinegar
Pinch kosher salt
1/4 tsp McCormick coarse grind black pepper
Place sliced salmon and bell peppers in your food processor. Pulse 2-3 times until mixture is coarsely chopped.
Remove and place in a medium bowl. Add panko bread crumbs, kosher salt, coarse black pepper and the egg whip together with a spoon until well incorporated. If mixture is not holding together add additional panko bread crumbs.
Shape salmon mixture into 12 small patties.
Cook in a saute pan with 1 Tblspn of extra virgin olive oil over medium high heat. Cook patties 3-4 minutes or until cooked through. Remove and place on individual slider rolls.
In a medium bowl, mash the avocado.
Stir in mayo, sour cream, milk and vinegar until smooth.
Season with kosher salt, coarse black pepper and a pinch of cayenne pepper.
Spoon sauce over salmon sliders, with a slice of fresh avocado and a sprig of cilantro!
Kentucky Bourbon Sauce for beef sliders
1 lb 80/20 ground chuck, patted into 12 small patties
6 ea medium mushrooms sliced
1/2 C Jack Daniels Kentucky Bourbon
1 C Sweet Baby Rays BBQ Sauce
1/2 tsp McCormick Red Pepper flakes
In a saute pan with 1 Tblspn of butter saute the sliced mushrooms. Saute until softened, then remove from the pan. While the pan is warm, add the bourbon and bring to a boil. When bourbon boils add Sweet Baby Rays and red pepper flakes. Let simmer for 5-10 minutes, remove from heat.