Sliders are fun mini sandwiches that can be served for lunch or dinner, or at a gathering of family and friends. Fish Sauce, cilantro, green onions, and soy sauce impart a Thai flavor to the salmon, and red chili flakes gives it a little "kick". Topped with a mango red pepper salsa--this unique slider is a good choice for a casual romantic meal for two.  If you are a salmon lover consider buying quality seafood in bulk to save money.

Thai Salmon "Sliders" with Mango Red Pepper Salsa

ingredients for the sliders:

• 1 lb salmon fillet, skin removed 
  
• 1 egg
• 2 large garlic cloves, finely minced
• 1 tsp fresh ginger, grated
• ¼ cup cilantro leaves, finely chopped
• ¼ cup green onion, chopped (light green and green parts only)
• 2 tsp soy sauce
• 1 tsp fish sauce
• 1 tsp sesame oil
• ½ tsp red chili flakes
• olive oil (for frying)
• 1 package (12) small, soft dinner rolls (such as King's Hawaiian)
• mayo (for the rolls)

Ingredients for the salsa:

• 1 medium mango, peeled and chopped
• 1 small red bell pepper, seeded and chopped
• 1/3 cup red onion, finely chopped
• 1/3 cup cilantro leaves, finely chopped
• juice of one lime
• ¼ tsp red chili flakes
• salt and pepper to taste

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This recipe was inspired by taking a fish cake recipe from the Fresh Thai cookbook of Oi Cheepchaiissara, and slightly modifying it. And then adding my dipping sauce using two store bought sauces: a Fusion Sauce by Forbidden City called Thai Nut Splash mixed with Aroma Chef's Thai Sweet Chili Sauce and a splash of fresh squeezed lime juice. Delicious!



Fish Cake Ingredients

• 1lb of white fish fillet, skinned cleaned and roughly chopped
• 1 Tbsp fish sauce
• 1 1/2 Tbsp cornstarch
• 2 Tbsp red curry paste
• 1 egg
• 2 oz green beans
• sunflower oil for frying
• sliced cucumbers for garnish

Sauce

• 1/4 cup Thai Nut Splash fusion sauce
• 1/8 cup Thai Sweet Chili Sauce
• juice of 1/4 quarter lime, fresh squeezed

1. Place the chopped fish into a food processor or blender and mince fish
2. Add fish sauce, corn starch, red curry paste and egg, blending until smooth
3. Place mixture into a bowl and add green beans
4. Using your hands make as many thin flat patties as you can.about 2 to 2 1/2 inches in diameter
5. In a large skillet, heat up 3 Tbsp sunflower oil. Lower temperature to medium high and gently fry fishcakes, turning over when golden brown to cook both sides (about 2-3 minutes per side).
6. If cooking in batches, add a little sunflower oil per batch

Plating the Dish
1. Place fish cakes on a platter. You can place bean sprouts or chives on the bottom if you want to dress up your plate.
2. On top of each fish cake, place a sliced cucumber. Add a dollop of the sauce on top of each cucumber
3. Serve remaining sauce in a bowl on the side

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