• Check salmon for pin bones (small bones that may still exist after purchasing) and remove. Chop salmon into a coarse, hand-minced mixture with pieces ranging from 1/8" to 1/4". Place into a bowl along with egg, breadcrumbs, green onions, Dijon, brown sugar, Worcestershire, paprika, chili powder, granulated garlic, onion powder, cumin, salt, and pepper. 
• Open the Fresh Express® Smokehouse Chopped Salad kit and remove the BBQ croutons. Crush the croutons into small crumbs and add them to the salmon mixture. Set the rest of the salad mix back into the refrigerator for later use.
• Using your hands, gently mix together the salmon mixture, taking care not to overmix or crush the salmon pieces too much.
• Divide the mixture into 8 evenly sized sliders and place on a clean plate. Place into the refrigerator for at least 30 minutes before cooking.
• Heat the oil in a large skillet over medium-high heat. Place the salmon patties in the pan and sear for about 3-5 minutes on each side until a golden color begins to appear and an internal temperature of 145°F is reached. If the patties brown too quickly before they are fully cooked, reduce the heat to medium and continue cooking. Remove from the pan and rest on a clean plate.
• While the patties are resting, empty the rest of the salad contents into a clean mixing bowl, including the dressing and remaining toppings. Toss gently to mix and set aside.
• To assemble, place one salmon patty on each bottom bun. Top with a spoonful of Smokehouse Chopped Salad, then add the top bun. Serve immediately.

Chef Tips:

• Prepare the salmon while it is cold. It will be firmer and easier to chop.
• Do not skip the chill time. It helps the patties firm up, hydrates the breadcrumbs, and makes them easier to cook without falling apart.
• Use a gentle touch when mixing, like handling delicate berries, instead of “kneading”. This keeps the salmon patties tender instead of dense.