Name: Scrumptious Salmon Sliders with Caper Aioli Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 Tbsp. white vinegar; 2 Tbsp. olive oil; 1 tsp. sugar; 1 tsp. celery salt; 6 cups shredded green cabbage (about 1/2 head); 2 thinly sliced green onions; 1/2 cup mayonnaise; 1 Tbsp. lemon juice (about 1/4-1/2 lemon); 2 Tbsp. capers; 1 tsp. dried dill; black pepper; 1 Tbsp. vegetable oil; 1 lb. salmon (cut into 4 filets); 1 tsp. sea salt; 12 oz.Hawaiian rolls (or about 8-10 slider buns)

Description

This salmon sliders recipe is a weeknight dinner win! It’s loaded with flavor, covers all of your nutrition bases and comes together in 30 min.

Ingredients

Units Scale

2 Tbsp. white vinegar
2 Tbsp. olive oil
1 tsp. sugar
1 tsp. celery salt
6 cups shredded green cabbage (about 1/2 head)
2 thinly sliced green onions
1/2 cup mayonnaise
1 Tbsp. lemon juice (about 1/4-1/2 lemon)
2 Tbsp. capers
1 tsp. dried dill
black pepper
1 Tbsp. vegetable oil
1 lb. salmon (cut into 4 filets)
1 tsp. sea salt
12 oz.Hawaiian rolls (or about 8-10 slider buns)

Instructions

Make slaw. In a large bowl, whisk together vinegar, olive oil, sugar, and celery salt. Add in cabbage and green onions and toss together. Chill in the refrigerator until serving.
Mix aioli. In a small bowl, mix together mayonnaise, lemon juice, capers, and dried dill. Set aside.
Cook salmon. Heat vegetable oil in a large nonstick skillet over medium-high heat. Season salmon with salt and place into hot pan, skin-side up. Cook for about 4-5 minutes, flip over, and cook another 4-5 minutes, until cooked through and flaky. (Salmon should be cooked to 120 degrees F.)
Assemble sliders. Gently cut fish into small chunks (about the size of a bun). Spread bun with a layer of aioli. Top with a piece of fish and a heap of coleslaw.