1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained and chopped
1/4 cup orange juice
3/4 cup mayonnaise
8 ounces crumbled feta cheese
1/3 cup crushed saltines
1 large egg, lightly beaten
3 tablespoons finely chopped red onion
2 tablespoons snipped fresh dill
1 pound salmon fillet, skin removed, cut into 1-inch cubes
2 tablespoons olive oil
8 mini pretzel buns, toasted
16 hamburger dill pickle slices
Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving.
Meanwhile, in a large bowl, combine the feta, saltines, egg, red onion and dill. Place salmon in a food processor; pulse until coarsely chopped and add to feta mixture. Mix lightly but thoroughly. Shape into eight 1-in.-thick patties.
In a large skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve on buns with mayonnaise mixture and pickles.