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Thin Spaghetti Salmon Sliders With Fresh Tomatoes, Light Mayo, And Fresh Arugula

Thin Spaghetti Salmon Sliders With Fresh Tomatoes, Light Mayo, And Fresh Arugula
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The ramen burger is all the rave these days, but why not try Barilla's healthy take with these salmon sliders? This recipe uses the pasta as buns, and the salmon gets topped with mayonnaise, argula, and tomatoes.
Servings
6
servings
Thin Spaghetti Salmon Sliders with Fresh Tomatoes, Light Mayo, and Fresh Arugula
Ingredients
  • ½ box of thin spaghetti
  • 1 egg
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon parmigiano-reggiano cheese, grated
  • 1 pound salmon, ground
  • 1 cup arugula, packed
  • 6 slices plum tomato
  • 6 tablespoon light mayonnaise
  • salt, to taste
  • black pepper, to taste
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Build sliders using the pasta as buns, topped with mayonnaise, a salmon patty, arugula, and tomato.
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