Mediterranean-Style Salmon Sliders

• ▢ 1¼ pounds salmon filets, , skinned and deboned
• ▢ 1½ teaspoons minced garlic, , from about 2 small cloves
• ▢ 1 scallion, , chopped
• ▢ 1 large egg
• ▢ 1 tablespoon capers, , drained and chopped
• ▢ 1 teaspoon fresh lemon juice
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon onion powder
• ▢ ¼ teaspoon paprika
• ▢ A few fresh sprigs each of dill, , parsley, and oregano, finely chopped
• ▢ Kosher or fine sea salt
• ▢ Freshly ground black pepper
• ▢ Gluten-free buns or bread of choice, , for serving

• Preheat the oven to 450°F. Line a baking sheet with parchment paper.
• Chop salmon into chunks and transfer to a food processor. Add remaining ingredients and salt and pepper, to taste. Pulse until a thick paste forms.
• With wet hands, shape mixture into patties, about 2¾ inches in diameter and about ¾ inch thick. Place on the prepared baking sheet and bake for 15-20 minutes, flipping after 10 minutes.
• Serving suggestion: Serve on gluten-free focaccia bread, topped with baby spinach leaves, whipped lemon mayo, and kalamata olives.
• To make the whipped lemon mayo: Place ⅓ cup of mayo (I used soy-free mayo) in a small bowl. Using a handheld mixer, beat in 3 teaspoons of lemon juice, a teaspoon at a time, until light and fluffy.

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