Recipes

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!

Ingredients:

Yield 8-9 sliders

For the Sliders:

1lb Ground Sockeye Salmon

New! Try this recipe with our ready-to-go ground sockeye salmon. 

3T sun-dried tomatoes

2T Feta cheese, crumbled

1t salt 

1/2t pepper

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

¾ c 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

Directions:

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. Enjoy!