INGREDIENTS:
1 can of Salmon, drained and picked
1/2 sweet onion, diced
2 cloves garlic, minced
1 large egg
1/4 cup flour
1/2 tsp cajun seasoning
Farm Fresh, thick sliced bacon
Sweet Hawaiian Rolls (12)
Chopped Lettuce
Sliced Tomato
Salt + Pepper, for seasoning
Quick Remoulade Sauce (below)
For the Remoulade:
-1/2 cup mayo
1 TBSP cocktail sauce
1 tsp Worcestershire sauce
2 dashes of good hot sauce
2 tsp sweet pickle juice
1-2 TBSP fresh lemon juice
1 tsp cajun seasoning
1/2 tsp garlic powder
Combine this all and allow to sit in the fridge for at least 1 hour.
DIRECTIONS:
Start by sautéing your onion and garlic in a little oil, then aside to cool. In a mixing bowl combine your salmon, sautéed onion and garlic, egg, flour, cajun seasoning, and a little salt and pepper. Once it's well mixed, use a small ice cream scoop to measure out even balls of your salmon mixture and form them into small patties. In a cast iron skillet with oil(I used my bacon grease), fry each patty at medium/high heat for about 4 minutes per side. Set aside on a paper towel lined plate to drain and cool.
Now split your rolls in half and generously coat both sides with your remoulade sauce. Add a salmon patty, two small pieces of bacon, a piece of lettuce and a sliced of tomato and top with your other bun half. Use a toothpick to hold it all together and then continue assembling until all of your sliders are ready. Enjoy!
