Salmon Slaw Sliders For Two Food

GARLIC-HERB SALMON SLIDERS

Garlic-Herb Salmon Sliders image

The fresh flavors of the salmon and herbs are just unbeatable. I serve these as full-size burgers on kaiser rolls, too. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/3 cup panko bread crumbs
4 teaspoons finely chopped shallot
2 teaspoons snipped fresh dill
1 tablespoon prepared horseradish
1 large egg, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound salmon fillet, skin removed, cut into 1-inch cubes
8 whole wheat dinner rolls, split and toasted
1/4 cup reduced-fat garlic-herb spreadable cheese
8 small lettuce leaves

Steps:

In a large bowl, combine the first 7 ingredients. Place salmon in a food processor; pulse until coarsely chopped, and add to bread crumb mixture. Mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., On a lightly greased grill rack, grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 3-4 minutes on each side. Serve on rolls with spreadable cheese and lettuce.

Nutrition Facts : Calories 442 calories, Fat 17g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 676mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges

SHORELINE SALMON SLIDERS AND CRISPY SLAW

Shoreline Salmon Sliders and Crispy Slaw image

Provided by Sandra Lee

Time 25m

Yield 12 sliders

Number Of Ingredients 13

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

Steps:

Preheat the grill to medium-high heat.
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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