Sammie Sliders

  • two pounds of fresh salmon (super cheap from the farmers market and make’s enough sliders to last for a few days). Ps you can totally use canned tuna for this.
  • any spices and condiments that are lying around.
  • any vegetables you have in the fridge that are about to expire. 
  • four eggs (to act as a glue agent)
  • cheese is optional. I didn’t use it this time but if you want just shred it into the mix. 

Smeared the entire salmon with sea salt, black pepper, and Dijon mustard. Keep the skin on for now and really get your fingers rubbing on that thing.

Cover it in foil and put in the oven at 350. Keep it in there until it’s done. I don’t remember how long because I forgot about it until my mind reminded me just in time. I’m going to guess about 30 - 45 minutes. Sound right?

Take out, uncover and let it cool off.

Get a large mixing bowl and begin taking the salmon apart with your hands while peeling off the skin and discarding it. You can keep it on but I find the texture is really strange with the other ingredients. Once it’s all in there, grab a fork and gently press until it’s flaked to perfection.

Add in your spices and veggies. This time I used finely chopped red pepper, mushroom (because this guy dropped off like 8 baskets today and left them in bar kitchen. Stolennnn), a really sad half red onion in the corner, and coriander. Spices; yellow curry powder, parsley flakes, and more pepper. Last time I put in some spicy horseradish and it went well.

Mix well.

Add the eggs.

Mix well.

Make small (or large) patties using your hands and either place them on a tray to bake, cover them in foil to bake, or fry them in a pan. Either way, cook well because remember, while the salmon is cooked and the veggies are fine the way they are, you still have raw eggs in there. Just saying because I have made that mistake before.

And ps it does taste better in the oven.

Put in a bun, slice some avocado’s on there if you will and enjoy.

I could never be a baker because I veer off the direction page and my math skills are beyond terrible but I love to cook. I usually don’t have time to follow recipes so typically I use what ever left over or already in the kitchen. I can’t stress enough how easy it is for anyone to do this. It’s economically friendly, and you get to use you creativity. So next time you’re stressing out about what to eat look through your kitchen, take out the things that agree with your palette and make it work. Or you can e-mail and I’ll come up with something for you.

mbenkovich7@gmail.com