Asian Salmon Sliders

• 1 container Pilsbury French Loaf 
• cooking spray
• 1 lbs cooked salmon, flaked (I have never used canned, but I think it would be ok to use for this)
• 1 teas fresh grated ginger
• 1/4 cup diced scallion
• 1 carrot, shredded
• 1 egg
• 1/2 cup Panko
• 1 tbs vegetable oil
• 1 tbs sesame oil
• Green leafy lettuce
• Chipotle or Wasabi Mayo

Preparation:

Preheat oven to temperature required on dough package. Grease muffin tin with non-stick cooking spray.

Using a serrated knife, cut dough into 12 portions and position in each muffin tin. Bake for a few minutes less than directions on package require. Remove from oven, turn out on a wire rack to cool and set aside.

Meanwhile, combine flaked salmon, ginger, scallion, carrot, egg and panko in a bowl. Form even slider sized patties.

Heat vegetable and sesame oil in a medium skillet over medium heat until shimmering. Place 3 to 4 salmon patties in and cook until light golden brown, 5-6 minutes. Flip and continue to cook until golden brown on both sides. Place on a paper towel lined plate ad cover with aluminum foil while cooking remaining sliders.

Slice each of the rolls in half, top with mayo, lettuce, and salmon patty. Top and serve.