Thai Sweet Chili Salmon Sliders

I can remember having Salmon patties for supper at my husbands mothers often. They were easy to make, inexpensive and when she made them tasted great. She would have loved this recipe with the extra spice. My mother in law was an extra special person who spent many days busy in the kitchen. This recipe was the Grand-prize winning recipe in the Chicken of the Sea SuperCook contest by Edwina Gadsby from Great Falls, Mont.

2 (6-oz.) Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
1/4 chopped cup cilantro
1/4 chopped cup green onions
1 Tablespoon reduced-sodium soy sauce
4 Tablespoon Thai sweet chili sauce - divided
1 grated teaspoon lime zest
1/2 cup Panko (Japanese breadcrumbs) or fresh breadcrumbs
1 egg white
1 Tablespoon vegetable oil
6 small dinner rolls, spilt
12 thin slices ripe mango
12 thin slices cucumber


DirectionsCombine Chicken of the Sea® Skinless & Boneless Pink Salmon, cilantro, green onions, soy sauce, 1 tablespoon sweet chili sauce, lime zest, breadcrumbs and egg white until just combined. Shape mixture into 6 small patties. Heat oil in nonstick skillet over medium heat. Add salmon patties; sauté until cooked through and lightly browned, 2 to 3 minutes per side, brushing with remaining sweet chili sauce during last few minutes of cooking. To serve, on each roll bottom, place a salmon patty; top with 2 slices of mango and 2 slices of cucumber. Add roll tops. Makes 3 servings, 2 sliders per serving.