Blackened Salmon Sliders with Rainbow Slaw
As Memorial Day approaches, it's time to put on your sandals, and indulge in the delights of summertime. If you're searching for a mouthwatering and healthy option to serve this weekend, look no further than these wild salmon sliders with rainbow slaw. These delectable treats offer a burst of freshness, combining the succulent flavour of wild-caught salmon with a medley of vibrant vegetables. Whether you're hosting a backyard party or simply enjoying a relaxing day with loved ones, these sliders are a perfect addition to your Memorial Day feast.
Ingredients
- 2 pounds Wild Chinook Salmon Filet centre cut, boned and skinned
- 1 ¼ teaspoons paprika
- 1 teaspoons salt
- 1 teaspoons granulated garlic
- ½ teaspoon black pepper
- ½ teaspoon granulated onion
- ½ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon avocado oil
- 9 slider buns
- ½ cup guacamole homemade or store bought
- 2 cups slaw try our Rainbow Slaw or store bought
Rainbow Slaw (served as a topping and a side dish)
- ¼ cup of apple cider vinegar
- 2 tablespoons white vinegar
- 1 tablespoon of Dijon mustard
- 1 tablespoon of honey or 1 teaspoon of sugar
- 2 teaspoons hot sauce
- 1 teaspoon of celery seed
- ¼ cup of olive oil
- ½ head of green cabbage thinly sliced
- 1 cup red cabbage thinly sliced
- 1 large carrot shredded using a grater
- 1 small red bell pepper thick sliced
- 2 small jalapeños thinly sliced
- Kosher salt and fresh cracked pepper to taste
Instructions
If making the rainbow slaw
- In a small mason jar add the vinegars, mustard, honey, hot sauce, celery seeds and oil. Shake well to combine and set aside.
- In a large bowl add the cabbages, red bell pepper, carrot, and jalapeños. Stir to combine.
- When almost ready to serve, shake the dressing then pour a small amount of it onto the cabbage mixture and mix until combined. Continue to add dressing to your liking.
- Season with salt and pepper, and chill before serving.
Salmon
- Rinse the salmon with cold water, then pat dry with a paper towel. (Be sure to disinfect your sink and surroundings after this step.)
- Using a sharp knife portion the salmon into 8 or 9 pieces that are the equivalent size of the buns.
- In a small bowl or spice jar combine the salt, granulated garlic, black pepper, granulated onion, cayenne pepper, dried oregano, dried thyme and mix to combine.
- Liberally sprinkle the seasoning over both sides of the salmon.
- Preheat the oven to 350°F.
- Turn on your exhaust fan.
- Heat a large skillet over medium-high and add the oil.
- When the oil is just beginning to smoke, sear the salmon. Since the salmon will vary in thickness, sear the thicker pieces first and do not overcrowd the pan. Place the first seasoned side of the salmon into the hot pan and cook undisturbed for about 1 minute. When the spices have blackened, flip the salmon, and cook the second side until blackened. Move to a parchment lined sheet pan and place in the preheated oven while you sear the thinner pieces. Place the blackened thinner pieces on the sheet pan and return to the oven for 3 to 8 minutes depending on your preferred doneness. We like our wild salmon medium-rare to medium so 3 minutes is enough for us.
Assemble the Sliders
- Toast the buns.
- To assemble, layer the bottom bun with guacamole, followed by a piece of salmon, then finish with a handful of slaw. Add the top bun and serve with a big helping of Rainbow Slaw on the side. Enjoy.
Video
Notes
TIP: For less stress when your guests arrive, the salmon can be seared, and allowed to completely cool. Then refrigerated. Reheat them in the 350°F oven on a sheet pan for 10-15 minutes until heated throw and cooked to your desired preference. Assemble the sliders and enjoy!
Tried this recipe?Let us know how it was!