If you want to participate in this month’s All Through the Year Cheer event, remember that your recipe can be for anything that says Christmas to you! You can submit as many recipes as you want, and there will be a prize for the winner…
(Photo from Cooking Light)
The prize is a one year subscription to Cooking Light magazine!
Onto the sliders! Who doesn’t love a good bagel? Yeasty, slightly sweet, slightly salty…crisp and golden on the outside, chewy and dense – but not too dense – on the inside. If you’ve ever had lox (which is cured salmon) with cream cheese on a bagel, you’ll know where I was going with this recipe. These little sliders are the perfect addition to an appetizer party, but you could use larger bagels and make them full-sized burgers.
Salmon Sliders on Bagels
(Yield: 4-6 sliders)
Scallion Sauce (see below)
4-6 mini whole wheat bagels, lightly toasted
2 (4 oz) salmon fillets, cut into large chunks
1/2 small white onion, coarsely chopped
Dash Worcestershire sauce
1 tsp grill or steak seasoning blend (my mix has coarse salt, black and red pepper, garlic, and paprika)
1 tsp sesame seeds
1/2 tsp dried dill or 1 TB minced fresh dill
Olive oil (for the pan)
2 oz Neufchatel cheese
2 TB Greek yogurt
2 TB minced fresh scallions or chives
Dash salt and pepper
For the scallion sauce: Stir together all ingredients and refrigerate until ready to use.
For the sliders: Pulse the salmon and onion in a food processor until it has the consistency of ground meat. Transfer this mixture to a bowl and add the Worcestershire sauce, grill seasoning, sesame seeds, and dill; mix together just until combined. Form this into 4 to 6 patties, depending on how big your bagels are. Preheat a large pan over medium heat; add enough olive oil to coat the bottom of the pan, then cook the burgers (with the lid on) for 4-5 minutes on each side or until fish is fully cooked.
Serve the sliders on the bagels, topped with scallion sauce.