These Salmon sliders are popular all year long, but especially during Sunday football games. So, as you begin to prepare for your annual Super Bowl party, or thinking about the dish that you’ll be taking with you, consider these. Our Salmon sliders include sun-dried tomato and feta cheese, and topped off with the perfect Asian Slaw and Creamy Dill Sauce!
Yield 8-9 sliders
FOR THE SLIDERS:
1 lb. Pride of Bristol Bay Sockeye Salmon lightly baked and flaked into small chunks
3 T sun-dried tomatoes
2 T Feta cheese, crumbled
1 t salt
1/2 t 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
¼ cup sugar
¾ cup mayo
2 T soy sauce
½ T Sesame seeds
FOR THE DILL SAUCE:
½ cup Sour cream
¼ cup Mayo
1 lemon, juiced
2 T 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 chunked 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.
Enjoy! Tag us in your super bowl salmon dishes — #prideofbristolbay