Tortilla Crusted Chipotle Salmon Sliders.
Get ready to stuff your face.
Today we are talking about the DREAMIEST crunchy sandwich of all time. It could only get better if you put potato chips on top, so I’m telling you now: put potato chips on top. This is why we’re friends.
Say what – you don’t like salmon? Well. This might totally change your mind. This salmon is crusted in salty tortilla chips, fried and then sitting on a bed of goat cheese while a lovely blanket of chipotle mayo rains down on top. Finshed with buttery avocado, some sriracha if you want it and a potato bun – yes! – it’s the salmon burger to end all salmon burgers.
Annnnd I sort of know a thing or two about salmon burgers. I made BBQ ones here. I made salmon BLT ones here, also with a chipotle mayo because apparently I’m REALLY into that combo. So nice I did it twice.
Um, and can we please look at the inside? It’s like biting into a flaky, buttery salmon filet. Basically, that’s what it is! Barely any filler, just lots of delicious flavors packed into a teeny slider. You can serve these on lettuce and make a gigantic salad, you can serve them even smaller with a heap of the mayo on top and a toothpick in the center, setting them on pretty platters for a party appetizers. You could probably even crumble it up and make a taco.
If you’re in search of some delicious seafood recipes now that it’s Lent, I’ve got your back. Sure, there is a whole section of seafood stuff but my personal favorites? This pan crisped salmon with a light Dijon sauce rocks. Yes, I said ROCKS. This toasted sesame salmon is unreal. Make it into a sandwich! These gouda grits with brown butter shrimp? UH YESSSS.
These coconut curry mussels are my life.
And this spicy parmesan shrimp skillet. Break the rules and have some cheese with your shrimp.
Now somebody just give me some fried fish.
- 1 cup tortilla chip crumbs, crushing them in a food processor is the best way to go
- 1 pound boneless salmon filet
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 large egg
- 1/3 cup seasoned bread crumbs
- 1 tablespoon adobo sauce from a can of chipotle peppers in adobo
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped fresh parsley
- 3 to 4 tablespoons olive oil
- 8 slider buns, I used potato rolls!
- 6 ounces goat cheese
- 2 cups spring greens or your favorite lettuce
- 2 avocados, sliced
- sriracha, for topping if desired
- 1/2 cup mayonnaise
- 1 chipotle pepper
- 1 teaspoon adobo sauce
- Place the tortilla chip crumbs on a large plate. I blend the tortilla chips first in the food processor, then move on to the salmon.
- Add the salmon filet (I cut mine into 4 pieces) to the food processor. Pulse until it is in small pieces but not completely ground up. Remove the salmon and put it in a large bowl. Add the shallot, garlic, egg, bread crumbs, adobo sauce, spices, salt and pepper and parsley to the bowl. Stir in a large spoon to combine then bring the mixture together with your hands. Form the mixture into 8 sliders that are slightly less than 1 inch in diameter – or however many you want so they fit the size of your slider buns.
- Press each slider into the tortilla crumbs on the plate. Coat the entire slider and repeat. Heat a large skillet over medium heat and add 2 tablespoon of the olive oil. Add the sliders (I do it in two batches) and cook on both sides until golden brown, about 2 to 3 minutes per side. You want the insides of the burger to be opaque, so I usually turn the heat down to low and cover the skillet for another minute or two to ensure that they are cooked.
- To assemble the sliders, add the greens on the bottom of the bun and top with 1 to 2 tablespoons of goat cheese. Place the burger on top, followed by the chipotle mayo, the avocado and sriracha if you want some extra heat. Serve immediately!
- Add the ingredients to a blender or food processor and puree until smooth. You can totally do this in advance!
Doooing it and doing it and doing it well.