Since I started on my journey to get into better shape, I have been trying to satisfy my cravings for certain foods but make them healthier. As I mentioned a few days ago, I am on an appetizer kick. Between requests and wanting to get ready for football (and NASCAR) season, my wheels are going just about every day. This idea came from my craving for sliders. I can't remember where we were the other day, but they had these little sliders on the menu that looked soooooo good. I immediately knew I wanted to make sliders at home. Once I got home I started rummaging around and saw that I had some canned salmon, which was awesome! I had been craving salmon patties as well. Salmon sliders it is! OK now what to put on them? A sauce? Naaa I use spicy coleslaw on my Southern style salmon patties, so lets go with a slaw. Ya, that sounds good.
When I briefly thought about making a sauce I went straight to lemon and dill. I mean what goes better with salmon right? So I decided to carry that thought over into the slaw. The other thing I did with the slaw was let it sit for a day in the fridge. That let it get nice and creamy. The dressing turned a really pretty purple from the cabbage. Great for photos. But it you don't want to wait that long, I would just suggest making the slaw at least an hour ahead so it has time for the flavors to really meld. I also put the salmon mixture in the fridge for about an hour to let it firm up. It made great patties and didn't fall apart in the oil that way.
I was a bit worried that Kevin wouldn't be happy since I just made the Mini Baked Ham and Cheese Sliders. But that was on the weekend for nibbles while we watched NASCAR. This was for a meal, although, to a certain extent, a slider is a slider. Oh well, he will deal with it! Oh, plus he doesn't like slaw that much. Dang he sure sounds like a picky eater, but I don't think he has ever NOT eaten something I made. He may say it is not his favorite, but has never said he didn't like it. Of course he does have to sleep under the same roof with me right? Smart man!!
I loved these little babies, and surprise, Kevin liked them.....A LOT! He even took the left overs to work for lunch. He was laughing and when I asked what was so funny he said, "The guys are going to think we eat gourmet at home" aaawwwww he thinks my food is gourmet!!! Major points for that one!!!
Serves 4 (8 sliders)
Lemon Dill Slaw:
1/2 of a small head of purple cabbage, sliced thin or shredded
2 tablespoons sugar (more is sweeter slaw is desired)
2 tablespoons fresh dill, chopped
1/4 cup fat free Greek yogurt
1 tablespoon champagne mustard (mine had dill in is as well)
1 1/2 lemon, juiced + zest of one lemon
1 tablespoon white wine vinegar
Salt and pepper to taste
8 slider buns
2 6-ounce cans boneless skinless salmon
1 grape seed oil (can use olive oil)
1 stalk of celery, finely chopped
1 Fresno chili, minced (I left the ribs and seeds in)
2 cloves garlic, minced
1/2 cup plain bread crumbs
1 heaping tablespoon non fat Greek yogurt
1/4 cup fresh flat-leaf parsley leaves, chopped
1 tablespoon Champagne mustard
3 green onions, thin sliced whites and greens
1 egg, lightly beaten
Salt and pepper to taste
Grape seed oil for cooking (can use canola)
Flour for dredging
In a medium bowl add the yogurt, mustard, lemon juice and zest, vinegar, and sugar. Whisk to combine then add the cabbage and dill. Toss to coat. Season with salt and pepper to taste (can adjust seasoning before serving as well). Cover the bowl with plastic wrap and place in the fridge. Let sit for at least 1 hour but the longer it sits the better it gets.
Heat 1 tablespoon of grape seed oil in a skillet over medium heat. Add the celery, pepper, and garlic. Cook until it softens, 3 to 5 minutes. Remove from heat and let cool.
In a large bowl combine the salmon, breaking it up with your fingers, bread crumbs, yogurt, parsley mustard, green onions, and egg. Combine with your hands then add the cooled celery/chili mixture and combine. Cover the bowl with plastic wrap and let the mixture cool in the fridge for an hour.
Remove from fridge. Heat a thin layer of grape seed oil in a skillet over medium heat. Meanwhile form 8 slider patties and lightly dredge in the flour. Set them on the side of the plate until the oil is heated to about 350 degrees.
Carefully place the patties in the hot oil. Cook until golden brown and crispy on each side, about 5 to 7 minutes.
Place a salmon patty on a bun bottom, top with slaw and bun top.