- ½ box of thin spaghetti
- 1 egg
- 2 Tablespoons extra-virgin olive oil
- 2 Tablespoons Parmigiano-Reggiano cheese, grated
- 1 pound salmon, ground
- 1 Cup arugula, packed
- 6 slices plum tomato
- 6 Tablespoons light mayonnaise
- Salt, to taste
- Black pepper, to taste
Bring a large pot of water to a boil; season with salt. Cook pasta according to package directions; drain and let cool for 5 minutes.
Mix egg, olive oil, and cheese. Stir egg mixture into pasta. Divide pasta into a 12-well greased muffin pan. Bake at 400 degrees F for about 5 minutes; turn out pasta and place upside-down on a greased cookie sheet. Bake an additional 5 minutes. Set aside to cool.
Season ground salmon with salt and pepper and form into sliders about the size of the muffin pan openings. Cook on a nonstick pan over medium heat for 5 minutes on each side.
Build sliders using the pasta as buns, topped with mayonnaise, a salmon patty, arugula, and tomato.