Wednesday, October 3, 2012

Salmon Artichoke Sliders with Creamy Roasted Pepper Dressing




Dressing:
1/4 cup roasted red peppers
2 tablespoons non-pareil Capers  
1 teaspoon blue cheese crumbles
2 tablespoons sour cream
Sea salt and black pepper

Blend until smooth. Season to your preference.  Refrigerate.

Salmon Patties:
6 ounces of cooked salmon
1 tablespoon marinated artichoke hearts
3 large garlic olives, coarsely chopped
1 tablespoons non-pareil capers 
1 tablespoon chopped red onions
1 tablespoon chopped fresh dill
3 tablespoons all purpose flour
1 large egg
Sea salt and black pepper
1 tablespoon extra virgin olive oil

Combine all the ingredients (except olive oil).  Season lightly with sea salt and black pepper to taste.  Divide ingredients into 4 equal portions and form into round patties. Add 1 tablespoon of extra virgin olive oil to a large, hot skillet (medium heat) and add patties.  Cook for 3 minutes on each side or until firm (roughly 6 minutes total).

Sliders:
2 large slices of artisan ciabatta bread, cut into 4 equal squares each
4 spinach leaves
8 fresh cherry tomatoes, sliced in half
2 slices swiss cheese, cut into 4 equal squares

Sandwich Preparation:
Spread dressing on the bottom of 4 slices of bread.  Add spinach and cheese, followed by the patties and tomatoes.  Drizzle with extra dressing on top before you close the sandwich.







1 comment:

Carrie's Experimental Kitchen said...


Good morning Mia~ I have featured this recipe on my blog today for my weekly seafood round-up and have linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2012/10/seafood-frenzy-friday-week-38.html

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