Sumatran Salmon Salad Sliders

Recipe Details

2 cups thinly sliced shallots

2 cups oil for frying

8 ounces hot-smoked wild caught salmon

3/4 cup thinly sliced purple cabbage

3/4 cup thinly sliced snow peas

1/4 cup fresh chopped cilantro

3 tablespoons peanut butter

1 tablespoon fresh lime juice

1 1/2 tablespoons Fish Sauce

1-2 teaspoons red curry paste (adjust to desire heat level)

2 cloves minced garlic

1/4 cup Coconut Milk

1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls, 12 count

Step 1
Heat oil in a small saucepan over medium heat. Add shallots and cook, stirring, until shallots are tender and starting to brown. Remove shallots with a slotted spoon and drain on paper towels. Increase heat to high (oil should be 350 degrees) and return the shallots to the oil for 5-10 seconds, until deep brown. Drain again on paper towels, season with salt, and set aside.
Step 2
Flake smoked salmon into a mixing bowl. Add cabbage, snow peas and cilantro to the bowl. In a smaller bowl, whisk together peanut butter, lime juice, fish sauce, red curry paste, garlic, and coconut milk until smooth. Pour over salmon mixture and toss to combine.
Step 3
Divide salmon salad between toasted King's Hawaiian rolls, and top with a tablespoon of fried shallots. Close up the sliders and secure with a pick. Serve at room temperature.

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In this recipe!
Original Hawaiian Sweet 12 Pack Dinner Rolls Shop online
KING'S HAWAIIAN Dinner Rolls have a melt-in-your mouth texture - soft and fluffy with just the right touch of sweetness.