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!
Yield 8-9 sliders
For the Sliders:
3T sun-dried tomatoes
2T feta cheese, crumbled
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
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
First, make the slaw a few hours ahead of serving time.
Shred cabbage, apples, and ginger and combine.
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, 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.
Prepare the dill sauce before cooking the sliders: combine all ingredients and season with extra salt if desired.
To cook the sliders, pre-heat a panini press or sauté pan to med-high heat.
Coat cooking surface with small amount of olive oil and cook sliders for 1-2 min on each side.
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.