This is a sponsored post written by me on behalf of Sea Cuisine. All opinions are 100% mine.
Hola Hola Hola!
Today we’re making salmon sliders! Sliders are one of my favorite things to make in the Summer, and here in Fresno, we’re already experiencing 90 degree heat. Which means Summer has officially arrived.
Sliders are essentially mini tortas, and what I love about this recipe is that it comes together in under 25 minutes, which means you can make these for a BBQ, for dinner, or for a picnic. Sea Cuisine does most of the work for you! The salmon filets are seasoned with a sweet honey and smoky chipotle crust, so you don’t have to lift a finger there, did I mention the filets are packed with 25 grams of protein?
Since the salmon filets are sweet and smoky, I wanted to counter this with a crunchy slaw. The slaw is comprised of shredded cabbage, carrot and cilantro, but julienned zucchini or cucumber would also add a nice crisp bite. To balance the sweet and smoky notes, I also added a squeeze of fresh lime juice to add some tang.
If you’re starting to feel the heat, or are just looking for an easy weeknight dinner, give this recipe a go! Make sure to check out Sea Cuisine for even more recipes to try!
Salmon Sliders
Serves 2-3
2 Sea Cuisine Honey Chipotle Salmon Filets
For the slaw:
1 cup shredded cabbage
1 large carrot, finely shredded
1/4 cup cilantro, chopped
1 green onion, chopped
1/3 cup mayo
1/2 lime, juiced
3/4 tsp garlic powder
3/4 tsp celery salt
1/2 tsp onion powder
1/4 tsp chili powder
1/4 tsp black pepper
To assemble:
Slider buns
Start by slicing each filet into three portions , crosswise. Then cook the salmon filets according to the package.
While the salmon cooks, toss together the shredded cabbage, carrot, cilantro and green onion in a large bowl.
In a small bowl, whisk together the mayo, lime juice, garlic powder, celery salt, onion powder, chili powder and salt.
Add 2-3 tablespoons of the mayo to the slaw, and toss to coat.
Once you are ready to assemble the sliders, brush each bun with a little bit of the mayo, then toast for 30 seconds to one minute. Place a piece of the salmon filet over the bottom bun, top with 2-3 tablespoons of the slaw, then place the top bun on top. Repeat with the remainder of the buns.
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