Smoky Glazed Salmon Sliders with Yogurt-Caper Dill Sauce
2Tbspextra-virgin olive oil
2tspraw cane sugar
1tspTabasco chipotle sauce
1lbskinned and boned side of wild salmon, cut into 8 – 2 oz pieces
8mini slider buns, whole wheat, brioche, or gluten free
4bibb lettuce leaves, halved
1/4cup thinly sliced red onion rings
1firm but ripe avocado, pitted, peeled, and thinly sliced
Spiralized Japanese cucumbers for garnish
Yogurt-Caper Dill Sauce
1cupcup full-fat plain Greek yogurt
1Tbspcapers, rinsed, drained, and minced
1/4cupminced fresh dill
Finely grated zest and juice from 1 lemon
freshly ground black pepper
Preheat oven to 400 F and line baking sheet with parchment paper.
In small bowl, combine oil and sugar. Stir until sugar is dissolved. Stir in Tabasco and salt and pepper to taste. Brush glaze over salmon pieces and spread out in single layer on baking sheet. Set aside to marinate while preparing remaining ingredients.
Toast buns, cut-side down, in hot grill pan until as done as desired. Set aside.
In small bowl, combine yogurt-caper dill sauce ingredients and stir to blend, adding pepper to taste. Refrigerate until ready to assemble sliders.
In preheated oven, bake salmon for 5 to 6 minutes or until it has reached desired doneness. Place generous dollops of yogurt sauce on bottom halves of buns. Top each with a piece of bibb lettuce, glazed salmon, red onion, a couple of avocado slices, and bun tops. Serve hot with spiralized cucumber alongside.
Per slider: 285 calories; 20 g protein; 15 g fat (3 g sat. fat); 19 g total carbohydrates