Smoky Sweet Salmon Sliders Recipe

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If you’re looking to try and make a healthier version of a burger, we have a great suggestion for you.

Ingredients (makes 12 sliders)

Dill Spread

  • 6 oz. plain Greek yogurt
  • 2 ounces softened cream cheese
  • 2 tablespoons chopped dill
  • 2 tablespoons capers, minced
  • 1 tablespoon shallot, minced
  • 2 teaspoons garcli, minced
  1. Mix together all ingredients and refrigerate.

Salmon Patty

  • 2 1/2 lbs. fresh wild-caught coho salmon
  • 1/2 cup panko
  • 2 teaspoons ground cumin
  • 2 egg whites
  • 1 teaspoon ground sea salt
  • 1 teaspoon ground pink peppercorns
  • 6 slices applewood-smoked bacon
  1. Remove bones from the salmon and dice the meat until it has a similar consistency to ground beef.
  2. Mix the salmon, panko, cumin and egg whites in a large bowl. Form 12 patties and sprinkle with salt and the pink peppercorns.
  3. Cook bacon on the grill until medium crispy. Set aside on paper towels to drain the grease.
  4. Use reserve bacon grease to coat the grill, then place patties on the rack. Sear them for 3-4 minutes, turn, and brush them with the glaze. Sear for 2 more minutes and brush with glaze once again. Place them in a foil pan and keep warm.

Salmon Patty Glaze

  • 1 cup maple syrup
  • 1/4 cup whole-gran mustard (Kathy uses Mady’s Olde Tyme Beer Mustard)
  • 2 tablespoons Sutter Home Gewürtztraminer
  1. Heat the syrup on low in a fireproof saucepan.
  2. Combine the mustard and Gewürtztraminer together.
  3. Remove the syrup from the heat, and then pour in the mustard mixture.

Potato Sticks

  • 1 tablespoon garlic powder
  • 1 tablespoon chopped rosemary
  • 2 teaspoons ground sea salt
  • 2 cups potato sticks
  1. Mix first three ingredients.
  2. Heat the potato sticks in a fireproof skillet on the grill for 4-5 minutes, or until oil starts to seep out.
  3. Remove from heat and sprinkle with the spice mixture. Keep the potato sticks warm in a foil pan on the grill’s top shelf.

Hamburger Buns

  • 12 King’s Hawaiian Sweet Dinner Rolls
  • 2 1/2 cups micro greens
  • 4 sliced Roma tomatoes
  1. Toast the rolls, cut side down, on the grill for 1-2 minutes.

Assembly and Presentation

  1. Spread the dill yogurt mixture on both cut sides of the buns.
  2. Then come the greens, 2 Roma tomato slices, 1/2 slice of bacon, the salmon patty, and 2 tablespoons potato sticks.
  3. Top with the top half of the bun and go nuts.

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