i’ve been really wanting to treat myself to wild alaskan salmon! it’s a salmon that is a little darker in color, so the meat will be almost red. it contains less saturated fat than farm raised salmon while containing more nutrients such as iron and potassium! i also think it’s tastier 🙂 also, this is my first time using dill. it smells like pickles… and it’s now my favorite herb to use!
1 wild sockeye/farm raised salmon fillet (i bought a 1.5 pound salmon filet)
12 whole wheat slider buns
1 cup thinly sliced cucumbers
for the lemon & dill aioli:
1/4 cup mayonnaise
3 tablespoons Siggi’s plain yogurt
2 tablespoons Stonewall Kitchen horseradish mustard/dijon mustard
1 teaspoon honey
juice from 2 lemons
1/4 cup chopped dill
1 teaspoon onion powder
salt & pepper to taste
set oven to broil (550 degrees)
place salmon fillet, skin side down, on a baking sheet covered in foil
pat salmon dry, brush with olive oil, and season with salt & pepper
broil for 6-8 minutes until fish becomes flakey
let sit for 10 minutes
time to assemble the sliders!
broil slider buns until toasted slightly
spread lemon & dill aioli on the bottom bun – you’re probably going to want more… i didn’t expect it to be THIS GOOD!!!
top the aioli with sliced cucumbers and then, of course, the salmon! (just cut the salmon in slider-size pieces and put any leftovers in the fridge- the salmon should slide off of the skin quite easily)
that’s it! ENJOY!