You’ll instantly add these salmon sliders to your repertoire because they are delicious and so easy to make. Make them your own (a.k.a. use up leftovers) by adding any veggies and herbs you wish to the basic recipe of egg, mayo, panko bread crumbs and salmon. Simply avoid high-FODMAP ingredients such as onion and garlic. We suggest using salmon in a pouch or canned, available next to the tuna. In a hurry? Use the flavored variety. We won’t tell. Boost the nutrition by serving with a dollop of aioli enhanced with a scoop of Regular Girl. You’ll gain an additional 5 grams of prebiotic soluble fiber plus helpful probiotics.
5 to 6 ounces prepared salmon (Two pouches work great. Drain if using canned salmon)
Garlic-infused olive oil* (for sautéing)
¼ cup chopped celery
¼ cup chopped red pepper or red pepper flakes
2 tablespoons chopped spring onion (just the green tops because the white are high in FODMAPs)
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh rosemary
1 egg, beaten
¼ cup mayonnaise
2 teaspoons Worcestershire sauce
¾ cup gluten-free panko bread crumbs or similar
Lettuce (if desired)
Gluten-free buns (if desired)
Salt and pepper, to taste
1/3 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon garlic-infused olive oil
2 scoops Regular Girl
¼ teaspoon salt
1 teaspoon chopped fresh rosemary
- Sauté celery, red pepper, spring onion green tops, parsley and rosemary in olive oil until soft, about 5 minutes.
- Beat egg, lightly in a medium bowl. Add all remaining ingredients to bowl and mix thoroughly. Cover and chill for 20 minutes.
- Blend all ingredients for rosemary aioli. Set aside.
- Heat a small amount of oil in a pan. Use a small cookie scoop to drop prepared salmon mixture into pan. Press down with a spatula and fry two to three minutes per side, until golden brown.
- Top with a dollop of rosemary aioli and serve on a bed of lettuce or on gluten-free buns.
* Garlic is a high-FODMAP ingredient, but you may comfortably be able to use a garlic-infused olive oil..