Steps:
- Combine 1/2 cup of the reduced-fat mayonnaise and the adobo. Cover and refrigerate until ready to serve. In work bowl of a food processor, add salmon, red pepper, scallions, panko, remaining 2 tbsp mayonnaise, the lemon juice, salt and black pepper. Pulse until just combined. Form into 16 patties, about a scant 1/4 cup each. Place on a greased baking sheet. Heat a large nonstick skillet over medium-high heat and lightly coat with nonstick cooking spray. Cook patties in batches for 2 to 3 minutes per side, until browned and cooked through. Place patties on rolls and spread about 1 1/2 tsp chipotle mayonnaise over each. Add lettuce, if desired, and serve. Nutrition Information for Salmon Sliders with Chipotle Mayonnaise Servings Per Recipe: 16 PER SERVING: 188 cal., 8 g total fat (1 g sat. fat), 31 mg chol., 280 mg sodium, 16 g carb. (1 g fiber), 13 g pro.
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