Basil Pesto Salmon Cake Sliders

Basil Pesto Salmon Cake Sliders:

2 6 oz sockeye salmon fillets
1/4 cup chopped capers
1 tbsp fresh lemon juice
1/4 cup mayo (add more if needed)
1 tbsp dijon mustard
1 tbsp fesh dill
1 egg, beaten
1/3 cup panko bread crumbs
1 tsp sea salt
1 tsp pepper
2 scallions finely chopped
10 dinner rolls
vegetable oil

Remove the outer skin from your fish fillets with a salmon knife slicer. In a food processor, mix all ingredients. Form cakes out of the mixture and set onto a baking sheet (this recipe makes about 10 small cakes).

In a large saute pan, heat a couple of tablespoons of vegetable oil over medium high heat. When it's hot, add salmon cakes and cook until brown on both sides, about 2-3 minutes per side.

Basil Pesto Sauce:
1/2 cup basil pesto, warm (heat in microwave for 30-35 seconds)
1/4 cup mayo

Mix the mayo and basil pesto in a small bowl. Spread the insides of the dinner rolls with the warm basil pesto sauce. Add the salmon cake and some baby arugula and close the slider.