Holy chipotle
Tabasco chipotle sauce is available in most grocery stores. Alternatively, mash 1/2 chipotle pepper in adobo sauce until smooth and add 2 tsp to salmon glaze. For tender taste buds, substitute a little honey and Dijon for the Tabasco.
Ingredients
Sliders
- 2 Tbsp extra-virgin olive oil
- 2 tsp raw cane sugar
- 1 tsp Tabasco chipotle sauce
- 1 lb skinned and boned side of wild salmon, cut into 8 - 2 oz pieces
- 8 mini slider buns, whole wheat, brioche, or gluten free
- 4 bibb lettuce leaves, halved
- 1/4 cup thinly sliced red onion rings
- 1 firm but ripe avocado, pitted, peeled, and thinly sliced
- Spiralized Japanese cucumbers for garnish
Yogurt-Caper Dill Sauce
- 1 cup cup full-fat plain Greek yogurt
- 1 Tbsp capers, rinsed, drained, and minced
- 1/4 cup minced fresh dill
- Finely grated zest and juice from 1 lemon
- freshly ground black pepper
Instructions
- 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.
Notes
Per slider: 285 calories; 20 g protein; 15 g fat (3 g sat. fat); 19 g total carbohydrates
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