Shoreline Salmon Sliders and Crispy Slaw (Sandra Lee) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Ingredients:
1 1/2 to 2 pounds salmon fillet, skin removed |
1 tablespoon lemon pepper seasoning |
canola oil, for grilling |
2 tablespoons spicy brown mustard |
2 tablespoons red wine vinegar |
1 teaspoon sugar |
one 6-ounce bag shredded red cabbage |
2 scallions, sliced |
salt and freshly ground black pepper |
1/4 cup sweet chili sauce |
1/4 cup tartar sauce |
1/4 cup whipped cream cheese, softened |
12 mini buns or dinner rolls |
preheat the grill to medium-high heat. |
Directions:
1. Cut the salmon into 2-inch squares so that you get 12 portions, 2 to 3 ounces per portion. Sprinkle both sides of each salmon square with the lemon pepper seasoning.
2. Brush the grill grates with a paper towel that has been soaked in canola oil. Grill the salmon until just cooked through, about 3 minutes per side.
3. In a large bowl, whisk together the mustard, red wine vinegar and sugar. Add the cabbage and scallions and toss to coat.
4. In a small bowl, stir together the sweet chili sauce and tartar sauce with the cream cheese.
5. Spread about 1 teaspoon sauce on both the tops and bottoms of the mini buns. Place a square of salmon on a bun and top with the crispy slaw.
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