Directions

1. Finely chop the cilantro. Mince the scallions. Place the purple cabbage and wild blueberries in a large mixing bowl. Add the cilantro and half the minced scallions. Squeeze the juice from half a lime into the bowl. Add 2 teaspoons of honey, the red wine vinegar, and a scant 1/2 teaspoon of salt. Toss the slaw with a rubber spatula to thoroughly combine. Add an additional teaspoon of honey and more salt, if needed. Allow the slaw to sit at room temperature while you prepare the salmon sliders.
2. Place the salmon in the bowl of a food processor. Pulse the fish 15-20 times, until the texture resembles tapioca. Take care not to over-process into a paste.
3. Transfer the salmon to a large mixing bowl. Add the reserved scallion, salt, black pepper, lime zest, and panko breadcrumbs. Fold with a rubber spatula until the mixture holds together. Shape the salmon mixture into 8 patties, roughly 3.5” in diameter and 1/2” thick.
4. Set a skillet over medium-high heat and add half the olive oil. Once the oil is shimmering, place 4 of the salmon patties into the skillet. Sear the patties for 3-4 minutes on each side, moving them as little as possible, until golden brown and cooked through. Transfer the patties to a paper towel-lined dinner plate. Repeat with the remaining 4 patties.
5. To assemble the sliders, place a salmon patty on the bottom half of a bun. Top with 2-3 Tablespoons of blueberry slaw. Place the top half of the bun over the slaw. Serve immediately.