Hawaiian Salmon Sliders with Bren's Tamarind Chutney

I won't go so far as to call myself a loser, but to be honest, it's not often that I'm a winner in games of chance. Take for example, a girls outing in Vegas several months ago. About 17 of my girlfriends and I embarked on a much needed girls' weekend in our nation's Sin City. Somehow, each and every one of these 17 gals seemed to have the magic touch at the casinos. And by magic touch, I mean that they managed to win anything from $5-$5,000. Me? Well, not so much. I even went so far as to park myself next to one of these lucky ladies and mimic their every move/bet/wager to no avail.

Thankfully, my luck in the blogging world is a vast improvement on luck in the "real" world. Bren from Bren's Flanboyant Eats is a food & travel writer extraordinaire. She's so talented that she often gets whisked away to exotic places like Trinidad & Tobago just to eat, travel & enjoy herself. She's also so generous that she holds giveaways so average folks like myself can have a taste of the tropics. I was a lucky recipient of Matouk's tamarind chutney straight from the islands. Thanks, Bren!

I wasn't quite sure what I'd make with this chutney, but one day I was inspired to make salmon sliders when I was hungry and all I could find was some canned salmon in the pantry. Speaking of hungry, hubby has decided to call the oh-so-scary moments when my blood sugar drops and I get cranky, my HANGRY episodes (hungry-angry). Do any of you ever get HANGRY?


Bren, thanks for making me feel like a winner! The chutney was absolutely fabulous with these sliders.

Salmon Sliders
made by me in a fit of hunger
2 cans salmon, drained
1 teaspoon dried dill
2/3 cup panko breadcrumbs
1/2 c low fat mayo
1 egg & 1 egg white, beaten
1/2 teaspoon garlic salt
1 1/2 teaspoons Old Bay Seasoning
1/8 cup Heinz Chili Sauce
handful of chopped cilantro
1/4 cup chopped roasted red pepper

olive oil
Mini Hawaiian Rolls
cucumber slices

In a medium sized bowl, combine all ingredients and mix well. With wet hands, roll salmon mixture into small balls large enough to fit on the mini rolls. If mixture is too wet, add more panko crumbs to give the patties structure. Flatten slightly with the palm of your hand.

Heat olive oil in a nonstick skillet over medium high heat. Pan fry salmon sliders until cooked through, about 4-5 minutes on each side. Serve on Hawaiian rolls and top with cucumbers and chutney of your choice.