Seaside Salmon Sliders

Pre-made and refrigerated, these salmon cakes make perfect heat-and-eat appetizers or small plates for holiday dinner parties.

1 (14-oz) can salmon, drained

¾ cup saltine cracker crumbs, roughly crumbled

¼ cup ﬁnely chopped onion

¼ cup ﬁnely chopped red bell peppers

1 tablespoon olive oil

½ teaspoon dried dill weed

1 egg, beaten

1 tablespoon lemon juice

Olive oil

4 whole wheat slider buns

4 teaspoons mayo mustard (optional)

4 pieces lettuce (optional)

4 slices tomato (optional)

In large bowl, toss salmon and cracker crumbs (whole grain crackers are even better!); set aside.
In a heavy skillet, cook onion and red bell pepper in olive oil until tender. Add to bowl and mix gently. Add dill weed, egg, and lemon juice and mix gently.
Form into four patties. Add more olive oil to the same skillet. Add patties to the skillet when it is hot. Cook patties for 3-4 minutes on each side until golden brown.
Assemble slider and add your favorite condiments.

Recipe and photo courtesy of AboutSeafood.com and the National Fisheries Institute

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