- Servings:
- 1 slider
- Yield:
- 24 servings
Ingredients
- ¼ cAvocado oil
- 24 each1.5-ounce salmon fillets
- 24 eachKing’s Hawaiian® Original Slider Bun
- 3 tspKosher salt, or to taste
- 24 tbspGinger-Scallion Cream Cheese (subrecipe)
- 48 eachMango slices, ¼" thick
- 24 tbspAlfalfa sprouts, pod removed
- 24 tbspTogarashi Fried Onions (subrecipe)
Build It!
Add avocado oil to a sauté pan and set over low heat.
Season salmon with about a teaspoon kosher salt, or to taste, and place in hot sauté pan. Turn heat up to high and sear for 30 seconds on each side. Remove from pan and set on cooling rack.
Cut cooked salmon fillet in half.
On bottom bun, spread 1 tablespoon Ginger-Scallion Cream Cheese, top with 2 mango slices, then both pieces of salmon, shingled on top of each other.
Top with 1 tablespoon alfalfa sprouts, 1 tablespoon Togarashi Fried Onions, and then top of bun. Plate with other sliders as desired for service.
Ginger-Scallion Cream Cheese
- Servings:
- 1 tablespoon
- Yield:
- 24 servings
Ingredients
- 1 ½ cCream cheese
- ⅓ cScallions, julienned on bias
- 1 ½ tbspGinger purée
Make It!
- Place cream cheese in a stand mixer fitted with whisk attachment. Whip on high for 2 minutes, scrape down the sides, then whip 1 more minute.
- Add scallions and ginger to cream cheese and whip another 1 minute until well combined.
- Transfer to a storage container and hold chilled until service, preferably overnight to allow flavors to come together
Togarashi Fried Onions
- Servings:
- 1 tablespoon
- Yield:
- 24 servings
Ingredients
- 1 ½ cFried onions
- 2 ½ tspTogarashi
Make It!
- Preheat oven to 400°F.
- Place onions in a nonstick pan and place in hot oven for 2 minutes.
- Remove pan from oven and add togarashi to hot onions. Toss thoroughly to coat. Transfer seasoned onions to a plate to cool to room temperature.
- Place in an airtight container and store at ambient temperature until service.
