• Place the garlic, green onions, chilli and cilantro into the bowl of your food processor. Pulse until finely chopped. Remove the skin from the salmon if necessary and chop the fillets into rough chunks. Add to the food processor and pulse until chopped but not so much that you have a paste.
  1 pound salmon fillets, 2 cloves garlic, 4 green onions, 1 red chilli, 1 cup fresh cilantro leaves
• Scrape the mixture into a large bowl and add the quinoa, cajun seasoning, egg and salt and mix until well combined. Form the mixture into 16 small patties (you can do larger ones if you like but you will need to adjust the cooking time) and place onto a baking tray. Refrigerate for at least 30 minutes to firm the patties up.
  ½ cup cooked quinoa, 1-2 tablespoons cajun seasoning, 1 egg, ¾ teaspoon kosher salt
• Heat the olive oil in a large frying pan and fry the sliders over medium heat for 2-3 minutes per side, until cooked through and golden on the outside. You'll probably need to do this in a couple of batches depending on the size of your pan. Remove and set aside on kitchen paper to absorb any excess oil.
  1 tablespoon olive oil
• Assemble the salmon sliders in the rolls with some salad, lime mayo, chilli jam (if using) and avocado.
  1 cup mixed salad leaves, 1 avocado, 16 slider rolls, 3 tablespoons chilli jam

For the lime mayo

• Stir all of the mayo ingredients together in a small bowl until combined. Taste and adjust seasoning as desired. Adjust the thickness of the mayo with additional lime juice if needed.
  4 tablespoons mayonnaise, ½ lime zest, 1-2 teaspoons lime juice, ⅛ teaspoon kosher salt