Olympic Recipe: Salmon Sliders

Executive Chef Dave Danielson and his team from Chicago's Behind-The-Scenes catering are feeding many of the athletes in Vancouver during the 2010 Winter Games.

Ingredients

• 1 Large Egg
• 1 Tablespoon Soy Sauce
• 1 Teaspoon Sesame Oil
• ¾ Pound Skinless Salmon Fillet, Cut into 1/4 Inch Dice
• ¾ Cup Panko Crumbs
• ¼ Cup Minced Green Onions
• 2 Tablespoons Vegetable Oil
• 3 Cups Mesclun Greens, Washed & Spun Dry
• 2 Teaspoons Olive Oil
• Wasabi Mayonnaise
• Slider Rolls
• Asian Cucumber Relish (Recipe to Follow)
• Sprigs Fresh Cilantro, Garnish

Directions

• Preheat the Oven to 400 Degrees F
• In a Medium Bowl, Whisk Together the Egg White, Woy Sauce & Sesame Oil. Add the Salmon, ¼ Cup of the Panko, & the Green Onions & Mix. Form into Patties to Fit the Selected Bun.
• Roll Edge of Each Pattie in Black Sesame Seeds.
• In a Large, Non-Stick Ovenproof Skillet, Heat the Vegetable Oil Over Medium Heat. Add the Salmon Patties & Cook for 1 Minute. Turn, Place in the Oven & Cook Until Medium-Rare, About 3 Minutes. Remove from the Oven.
• In a Bowl, Toss Together the Mesclun & the Olive Oil. Lightly Season this Mixture with Salt & Pepper.
• Lightly Toast Each Bun & Place a Salmon Burger on Each. Top with the Cucumber Relish, Micro Greens, & Spear a Wasabi Mayonnaise to Taste.
• Serve Immediately.

More Olympic Recipes:

Bison Chili

Duck Confit & Wild Mushroom Flatbread

Crab Cakes

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