Shoreline Salmon Sliders and Crispy Slaw

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
12 sliders
Level:
Easy

CATEGORIES
Ingredients
  • 1 1/2 to 2 pounds salmon fillet, skin removed
  • 1 tablespoon lemon pepper seasoning
  • Canola oil, for grilling
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • One 6-ounce bag shredded red cabbage
  • 2 scallions, sliced
  • Salt and freshly ground black pepper
  • 1/4 cup sweet chili sauce
  • 1/4 cup tartar sauce
  • 1/4 cup whipped cream cheese, softened
  • 12 mini buns or dinner rolls
  • Preheat the grill to medium-high heat.
Directions

Cut the salmon into 2-inch squares so that you get 12 portions, 2 to 3 ounces per portion. Sprinkle both sides of each salmon square with the lemon pepper seasoning.

Brush the grill grates with a paper towel that has been soaked in canola oil. Grill the salmon until just cooked through, about 3 minutes per side.

In a large bowl, whisk together the mustard, red wine vinegar and sugar. Add the cabbage and scallions and toss to coat.

In a small bowl, stir together the sweet chili sauce and tartar sauce with the cream cheese.

Spread about 1 teaspoon sauce on both the tops and bottoms of the mini buns. Place a square of salmon on a bun and top with the crispy slaw.

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