Salmon & Slaw Sliders

If you want to add more pescatarian recipes to your collection, Salmon & Slaw Sliders might be a recipe you should try. One serving contains 303 calories, 27g of protein, and 10g of fat. For $3.15 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a hor d'oeuvre, and is done in about 30 minutes. It will be a hit at your The Fourth Of July event. 11 person have tried and liked this recipe. Head to the store and pick up fat-free plain yogurt, salmon fillets, fat-free mayonnaise, and a few other things to make it today. It is brought to you by Taste of Home. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is great. Try Salmon & Slaw Sliders for Two, Shoreline Salmon Sliders and Crispy Slaw, and Asian Spiced Salmon Sliders with Soy Mayo & Spicy Slaw for similar recipes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Directions In a small bowl, combine the cabbage, fennel and onion. Combine 2 tablespoons mayonnaise, yogurt and 1/4 teaspoon seasoning blend; pour over cabbage mixture and toss to coat. Chill until serving. Spritz salmon with cooking spray; sprinkle with remaining seasoning blend. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Remove and keep warm. Grill rolls, cut side down, over medium heat for 30-60 seconds or broil 4 in. from the heat until toasted. Spread with remaining mayonnaise; top each with a fillet and 1/4 cup coleslaw. Replace roll tops. Yield: 4 servings. Originally published as Salmon & Slaw Sliders in Healthy CookingApril/May 2010, p53 Nutritional Facts 1 sandwich equals 335 calories, 15 g fat (3 g saturated fat), 86 mg cholesterol, 388 mg sodium, 22 g carbohydrate, 2 g fiber, 26 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:

1. In a small bowl, combine the cabbage, fennel and onion.

2. Combine 2 tablespoons mayonnaise, yogurt and 1/4 teaspoon seasoning blend; pour over cabbage mixture and toss to coat. Chill until serving.

3. Spritz salmon with cooking spray; sprinkle with remaining seasoning blend.

4. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

5. Remove and keep warm.

6. Grill rolls, cut side down, over medium heat for 30-60 seconds or broil 4 in. from the heat until toasted.

7. Spread with remaining mayonnaise; top each with a fillet and 1/4 cup coleslaw. Replace roll tops.

Nutrition Information:

covered percent of daily need