Mini salmon burgers are the ultimate for both small and large appetites. Great for little appetites, or two per person as a main course. The cool and creamy yogurt topping is a complementary addition to the smoky glazed salmon.
Tip
Tabasco chipotle sauce is available in grocery stores. Alternatively, mash 1/2 chipotle pepper in adobo sauce until smooth and add 2 tsp (10 mL) to salmon glaze. For tender taste buds, substitute Tabasco with a little honey and Dijon.
Smoky Glazed Salmon Sliders with Yogurt Caper Dill Sauce
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 tsp (10 mL) raw cane sugar
- 1 tsp (5 mL) Tabasco chipotle sauce
- Pinches of salt and pepper
- 1 lb (450 g) skinned and boned side of wild salmon, cut into 8 - 2 oz (57 g) pieces
- 8 mini slider buns, whole wheat, brioche, or gluten free
- 4 bibb lettuce leaves, halved
- 1/4 cup (60 mL) thinly sliced red onion rings
- 1 firm but ripe avocado, pitted, peeled, and thinly sliced
- Spiralized Japanese cucumbers, for garnish
- 1 cup (250 mL) full-fat plain Greek yogurt
- 1 Tbsp (15 mL) capers, rinsed, drained, and minced
- 1/4 cup (60 mL) minced fresh dill
- Finely grated zest and juice from 1 lemon
- Freshly ground black pepper
Nutrition
Per serving:
- calories285
- protein20g
- fat (3 g sat. fat15g
- trans fat)0g
- carbohydrates19g
- sugars5g
- fibre4g
- sodium221mg
Directions
01
Preheat oven to 400 F (200 C). 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 lined with parchment. Set aside to marinate while preparing remaining ingredients.
02
Toast buns, cut side down, in hot grill pan until as done as desired. Set aside.
03
In small bowl, combine Yogurt Caper Dill Sauce ingredients and stir to blend, adding pepper to taste. Refrigerate until ready to assemble.
04
In preheated oven, bake salmon for 5 to 6 minutes or until 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.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
