Yields 8 small sliders
1 lb wild caught salmon, skin removed and roughly chopped
1/3 cup bread crumbs
2 tablespoons parmesan cheese
2 tablespoons thai red curry paste (found in the international section of most grocery stores)
½ tablespoon fish sauce (found in the international section of most grocery stores)
1 teaspoon fresh ginger, minced
1 clove garlic, minced
1 tablespoon coconut oil
½ medium-size cucumber, thickly sliced
1 small mango, skin removed and sliced
4 ounces goat cheese (log not crumbled), thickly sliced
Crushed red pepper
- Place the chopped raw salmon in a food processor on high until it is ground.
- Combine salmon, bread crumbs, parmesan, thai red curry paste, fish sauce, ginger and garlic and mix well. Form into 8 small sized “slider” burgers.
- Heat a large skillet over medium-high heat and add coconut oil to skillet. Add burgers, and cook until done, a few minutes side. Set aside.
- Using toothpicks or small skewers, begin to stack sliders beginning with cucumber, goat cheese, burger, and finally the sliced mango. Sprinkle with crushed red pepper if preferred. Serve immediately.
Recipe adapted by Katie Taylor from halfbakedharvest.com. Originally published in the September 2014 issue of Validity.