Salmon Sliders with Sun-Dried Tomato Spread

Name: Salmon Sliders with Sun-Dried Tomato Spread
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 servings.
Ingredients: 1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained and chopped; 1/4 cup orange juice; 3/4 cup mayonnaise; 8 ounces crumbled feta cheese; 1/3 cup crushed saltines; 1 large egg, lightly beaten; 3 tablespoons finely chopped red onion; 2 tablespoons snipped fresh dill; 1 pound salmon fillet, skin removed, cut into 1-inch cubes; 2 tablespoons olive oil; 8 mini pretzel buns, toasted; 16 hamburger dill pickle slices

My husband isn't a fan of salmon burgers, but he devoured these! The combination of feta, dill and fresh salmon on the toasted pretzel bun, topped with sun-dried tomato mayonnaise, changed his mind. The pickle adds tartness and crunch to balance the flavors and textures perfectly. —Arlene Erlbach, Morton Grove, Illinois

Ingredients

1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained and chopped
1/4 cup orange juice
3/4 cup mayonnaise
8 ounces crumbled feta cheese
1/3 cup crushed saltines
1 large egg, lightly beaten
3 tablespoons finely chopped red onion
2 tablespoons snipped fresh dill
1 pound salmon fillet, skin removed, cut into 1-inch cubes
2 tablespoons olive oil
8 mini pretzel buns, toasted
16 hamburger dill pickle slices

Directions

Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving.
Meanwhile, in a large bowl, combine the feta, saltines, egg, red onion and dill. Place salmon in a food processor; pulse until coarsely chopped and add to feta mixture. Mix lightly but thoroughly. Shape into eight 1-in.-thick patties.
In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve on buns with mayonnaise mixture and pickles.