Sumatran Salmon Salad Sliders

Sumatran Salmon Salad Sliders

Prep: 20 Minutes Cook: 5 Minutes Serves: 12 Submitted by:


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.