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Josh's Fishtival Salmon Sliders

[[ recipeID=recipe-9l4oho91l, title=JOSH'S FISHTIVAL SALMON SLIDERS ]]

wild for salmon ground salmon sockeye burger

wild for salmon sliders at fishtival recipe

 



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JOSH'S FISHTIVAL SALMON SLIDERS

These were a hit at our annual celebration and the recipe much requested, so we’re bringing you these sun-dried tomato and feta cheese salmon sliders from Josh’s Wild for Salmon kitchen! Plus, the Asian Slaw and Creamy Dill Sauce he topped them with!


Servings: 9 sliders

Keywords:

  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins

Ingredients

Instructions

Ingredients

for the sliders

FOR THE ASIAN SLAW

  • ½ head of green cabbage, shredded
  • ½ head red cabbage, shredded
  • 4 large granny smith apples, shredded
  • ½ T ginger root, peeled & minced
  • ¼c sugar
  • ¾c mayo
  • 2T soy sauce
  • ½ T Sesame seeds

FOR THE DILL SAUCE

  • ½ c Sour cream
  • ¼ c Mayo
  • 1 lemon, juiced
  • 2T fresh chopped dill  
  • 1 t salt
  • ½ t black pepper

Instructions

for the slaw

  1. First, make the slaw a few hours ahead of serving time.
  2. Shred cabbage, apples, and ginger and combine.
  3. In a separate bowl mix the mayo, sugar and soy sauce. Whisk together. Stir the dressing into the cabbage mixture. Top with sesame seeds and refrigerate for 2-3 hours. 

For the sliders

  1. Mix all ingredients into the ground salmon meat. Scoop burger mixture into 2 oz portions (with a scoop if you’ve got it!). Press each round flat into a small slider.
  2. Prepare the dill sauce before cooking the sliders: combine all ingredients and season with extra salt if desired.
  3. To cook the sliders, pre-heat a panini press or sauté pan to med-high heat. 
  4. Coat cooking surface with small amount of olive oil and cook sliders for 1-2 min on each side.
  5. Assemble the sliders by placing each slider on a bun (best if sized for the smaller burgers!), top with slaw and drizzle dill sauce on top.
  6. Enjoy!