Crispy fish is a great choice for parties, especially if you are using canned salmon. Up the ante by layering on some spicy Sriracha ketchup for an extra flavor twist.
Ingredients
1 can pink salmon, picked over for bones
1/2 onion, diced
3/4 cup eadcrumbs
2 eggs
salt and pepper to taste
2 Tbsp. oil
1 cup ketchup
2 Tbsp. Sriracha hot sauce
6 small Chiabata rolls, sliced in half
Directions
Preheat the oven to 350 degrees. In a bowl, mix salmon, onion and eadcrumbs until fully combined. Add in egg and mix well until the mixture is completely combined. Form the salmon into patties, approximately 2 1/2 inches around. Heat the oil in a sauce pan over medium heat. Once the oil is hot, place the salmon into the oil. Cook until golden own, approximately 2 minutes. Flip and cook until golden on the other side. Remove and place on a foil-lined baking sheet. Place in the oven and bake for 15 minutes until crisp. In a small dish, combine ketchup and Sriracha until well mixed. Slather a generous swipe of ketchup on to the bottom of each roll. Top with the finished salmon cakes and place the roll lid on top. Serve with additional ketchup, if desired.
Serves 6
--Kim Cooper--
