Hot salmon sliders

by DIANE HALFERTY
(Corpus Christi, Texas U.S.A.)

HOT SALMON SLIDERS

MISO-GLAZED SALMON SLIDERS WITH HOT MANGO-CUCUMBER SALSA AND COOL CHILE VERDE

Sesame oil, toasted 1 Ounce
Shallots, chopped 1 teaspoon
Soy sauce 3 Tablespoons
White Miso paste 1 teaspoon
White and black sesame seeds 1 teaspoon
Ginger, fresh, ground 1 teaspoon
Mirin 3 Tablespoons
Curly parsley, chopped 1 Tablespoon
Scallion, chopped 1 each
Salmon skinned, boned filets 2 Pounds
Panko breadcrumbs 1 Cup
*Miso glaze as needed
Brioche bun 8 each
Cool **Chile Verde as needed
***Hot mango-cucumber salsa as needed

Combine sesame oil, shallots, soy sauce, Miso, sesame seeds, ginger, Mirin, parsley and scallion.

Add chopped salmon and mix well. Add breadcrumbs and mix well. Form mixture into 4-ounce patties and reserve, refrigerated, for about 1 hour to bind.

Heat grill to hot, place oiled fish grate about 4-6-inches from the heat. Sear salmon for about 2 minutes on each side, brushing them with *Miso glaze a minute before done. Remove fish from the grill to a warm plate, and flake.

Cut brioche buns in half and spread cool **Chile Verde on both halves. Place sliders on buns and top with hot mango salsa. Serve with mixed greens salad or pomme frites.

* MISO GLAZE
5 Tablespoons

White Miso paste 1 Tablespoon
Honey 1 Tablespoon
Teriyaki sauce 3 Tablespoons
Sesame oil, toasted 1 teaspoon

Whisk all ingredients

** COOL CHILE VERDE
16 Ounces

Jalapeño, green, diced 1 each
Green bell pepper, small diced 1 each
Curly parsley, bunch, chopped 1 each
Scallions, chopped 2 each
Rice vinegar 2 Tablespoons
Sugar 1 Tablespoons
Crème fraîche 1 Pound

Combine all ingredients in a bowl. Reserve, refrigerated.

*** HOT MANGO-CUCUMBER SALSA
3 Cups

Japanese cucumber, thinly sliced 1 each
Ripe mango, thinly sliced 1 each
Brown sugar 1 teaspoon
Red pepper, crushed 1 teaspoon
Lime juice 2 Tablespoons
Lemon juice 2 Tablespoons

Combine all ingredients and reserve, refrigerated, for at least 1 hour.