The term sliders is more commonly used to describe mini-burgers. However, I think that the term has somehow evolved to encompass mini, appetizer or finger-type sandwiches that have been placed between a mini bun. The word, I think, provides a better premeditated visual that it’s a smallish sandwich and it doesn’t necessarily mean that it’s a greasy burger (although that’s how the name originated).
You’re going to have plenty of this healthy carrot slaw leftover, so plan to serve more of it on the side or feel like half the work is done when you enjoy it again the next day as leftovers.
You can make the carrot slaw in advance and then whip up the mini sandwiches right before dinner or before your guests arrive. Serving it with a sparkling, chilled glass of white wine – this is called good eats!
- You can use slider buns or smallish dinner rolls for the bread. I have found small sandwich buns at Trader Joe’s and at my local supermarket, made by Sara Lee.
- I’m using the Marinated Wild Salmon fillets by Morey’s – found at Costco. These fillets are Kosher certified and gluten free. You can easily substitute marinating your own salmon fillets too.
source Cristina from TeenieCakes.com
Makes 4 mini-sandwiches/sliders
2 Marinated Salmon Fillets
4 Slider buns or small dinner rolls
Mayonnaise
Carrot Slaw with Non-Fat Greek Yogurt Dressing (recipe follows)
Prepare the Carrot Slaw and place in refrigerator until ready to use (recipe below).
Prepare Salmon Fillets
Preheat oven to 375 degrees. Prepare a baking sheet, lining with aluminum foil. Remove the salmon fillets from their individual packets and place on baking sheet – skin side down, drizzling the remaining marinade juice on and around the fillets (do not use non-stick spray or pre-oil the cooking surface).
Bake thawed fillets for 15-18 minutes: Frozen: 28-32 minutes.
Remove the skins from the fillets and cut them half so that you have four pieces of fillets that should fit the diameter of the toasted buns.
Assemble
While the fillets are baking, place buns on a baking sheet, separating the crowns (tops) from the heels (bottom of buns) with cut-side facing up. About 15 minutes before the fillets should be ready, toast the buns until ends are lightly caramelized or to your personal preference. Let them cool.
Spread mayonnaise on heels; follow with a piece of the salmon fillet; drop a healthy scoop of carrot slaw on top of the fillet and finish if off with the crown.
Enjoy a tasty, healthy and portion-controlled sandwich! Pair it with your favorite light bodied white wine.
source modified from Martha Stewart
4 large carrots, peeled and grated
1/2 cup plain non-fat Greek yogurt
2 tablespoons Rice Vinegar, can be a complimentary infused flavor
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 cup red onion, chopped
Salt and Pepper, to taste
5 cups white cabbage, thinly sliced
2 tablespoons fresh dill, chopped
1/2 lemon (optional)
In a large bowl, combine yogurt, vinegar, mustard, sugar and onion; season to taste with salt and pepper. Add grated carrots, cabbage and dill to bowl and incorporate the yogurt mixture well. Squeeze lemon on slaw and combine. Return to refrigerator an chill before serving.
Kristi Rimkus says
Fantastic sliders – I bet I could get my salmon hating son to eat these – no problem!
shelly (cookies and cups) says
These look great! I love sliders…you can eat more that way 😉
nadia says
These look amazing!!! Love your website.
Courtney says
Gorgeous photos and these sliders look amazing!
Quay Po Cooks says
These burgers are out of the world delicious looking! The photos are gorgeous. Drooling here.
Sommer@ASpicyPerspective says
Oh holy heaven~ those looks unreal! Will be making sliders this weekend.. with Salmon!
Russell at Chasing Delicious says
Oh my gosh, yum!! These pics are screaming out at me; the sliders look incredible. I can’t wait to try the salmon sliders.
Monet says
Sliders, Sliders, Sliders…these look AMAZING. Thank you for sharing such a fun adaptation of a burger. These look like they could knock any other burger out of the water. I hope you have a great day!
Lynne @ CookandBeMerry says
I really like the colors and the symmetry of the ingredients. Beautiful photo.
Juliana says
Yummie, your salmon sliders look so good…and I love paired with the carrot slaw, specially with Greek yogurt.
Beautiful shots Cristina. Hope you are having a great week 🙂
Kate@Diethood.com says
Mmmmm sliders-anything is perfect this time of year! 🙂 I love the carrot slaw, though!
Melissa@EyesBigger says
I have yet to have a restaurant slider that was any good and yet, I have had so many delicious ones that friends have made. I don’t understand that! These look so tasty – I love salmon. But those tri-tip ones with the gorgonzola… omgoodness I’m drooling at the thought! They look fabulous!
Magic of Spice says
Your sliders are always wonderful and this one is not exception! And this slaw is just delicious…what a lovely combination 🙂
Nami | Just One Cookbook says
What a gorgeous slide… I’ve never had salmon on slides and you just made me crave for this badly! I wish I can have this for lunch, like right now. Your photos are stunning as always and that helps me even more hungry! 🙂
Alyce says
Yum. Salmon sliders. Love it.
Jenny says
These sound so delicious! I love salmon anything!
Clarkie @ Beloved Green says
This looks absolutely delectable!
Joy says
The sliders look great.
Aimee says
Stunning photos! Everything looks amazing 🙂
Tina@flourtrader says
I have seen a lot of sliders but this salmon recipe is a first. They look delicious, love the recipe for the dressing and carrot slaw. Great post–buzz!
Cristina - Teenie Cakes says
Thanks Tina! This is a great anytime (except maybe breakfast) meal and the carrot slaw is certainly a compliment.
Maris (in Good taste) says
I love salmon and you have just made me love it even more!
chona says
wow cristina, i love salmon – everything about salmon plus the carrot slaw – surely is very filling! this is great for chilling out with friends or just simply with the kids on a nice & sunny weekend 🙂 your photos are gorgeous! happy weekend to you 🙂
Cristina - Teenie Cakes says
Much appreciated Chona. The carrot/cabbage slaw can be quite versatile – and good ingredients. 😉
Tiffany says
Cristina, this freaking looks AMAZING! That bread looks hearty, yet soft. The salmon is perfectly cooked. And that slaw?!?!?!? OH MY WORD!
Cristina - Teenie Cakes says
Thanks Tiffany…that slaw – good stuff!
Island Vittles says
Salmon season is upon us! These look like a great way to enjoy a little of the good stuff while sitting on the deck with a glass of vino! Theresa
The Duo Dishes says
Who doesn’t like a mini burger? Who?! Great version for the non-meat eaters too.
Cristina - Teenie Cakes says
LOL! You’re so right, who doesn’t like a mini burger? Thanks for visiting Chrystal & Amir! 😉
Lindsay @Eat, Knit, Grow says
Yum! Looks delicious!
RavieNomNoms says
AH-mazing! Seriously that is fantastic!! I want to have one of those salmon sliders right this minute…yummy in this girl’s tummy! hehe 😉
Parsley Sage says
It’s a slider bonanza! I love it 🙂 These salmon sliders are genius and they look gorgeous as well! Buzzed
stampedconcrete says
looks so delicious .. thanks for sharing ..