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Seattle, WA.


Blackened Salmon Slider Seattles Best Catering


Blackened Salmon Slider Seattles Best Catering

Seattles Best



Tartar Sauce:
  • 1/2 cup canned, fresh or frozen corn kernels
  • 3/4 cup mayonnaise
  • 1/2 small jalapeño, seeded and minced
  • 1 Tablespoon cider vinegar
  • 2 Tablespoons minced red onion
  • 1 teaspoon mustard (or spicy mustard)
  • 1/2 teaspoon Cajun seasoning
Salmon Cakes:
  • 1 pound salmon fillets
  • 1/2 to1 teaspoon chipotle chili powder (or to taste)
  • 1/2 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 cup fresh bread crumbs (1 to 2 slices of bread, torn into small pieces)
  • 1 egg, beaten
  • 1 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 8 slider buns, toasted
  • 1 cup shredded lettuce or cabbage
  • Mix together ingredients for tartar sauce; cover and refrigerate until serving.
  • Fill a large sauté pan or stockpot with enough water to cover seafood; bring to a simmer. Rinse any ice glaze from frozen Alaska Cod under cold water. Turn off heat and gently add seafood to water; return heat to a simmer. Once simmering, cover pan tightly and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest in liquid for 5 minutes, or until seafood is opaque throughout. Remove cod from water; cool slightly and flake into small pieces.
  • In a small bowl, mix together chipotle powder, pepper, onion powder, thyme and salt. In a larger bowl, place cod flakes, fresh bread crumbs, egg and garlic. Sprinkle on seasoning blend; mix thoroughly. Form mixture into 8 cod cakes. Sauté cakes in olive oil until browned on both sides. Keep warm.
  • Spread about 1 tablespoon tartar sauce on bottom halves of slider buns. Top each with about 2 tablespoons lettuce and a cod cake. Spoon on additional 1 tablespoon of tartar sauce; close with bun tops.

Yield: 4 Sliders