We love to grill salmon all summer long while its in peak season here in the Pacific Northwest. I originally created this recipe as a grilled salmon burger, but scaled it down to slider size for appetizers for a dinner last summer. The slaw adds a fresh element to the richness of the salmon, bacon, and avocado. You can easily make this a main course by increasing the portion sizes and using regular buns, or just serve everyone a couple siders. The slaw recipe is also great on its own as a side.
Ingredients -
1 pound salmon filet
2 T olive oil
Salt and pepper
6 slices bacon - cooked and then cut in half
1 medium avocado - cut into slices
Slider buns - I used brioche
Mayonnaise
1 recipe Fresh Corn Slaw - below
Preheat the grill. Place the salmon on a sheet of foil, brush with olive oil and season with salt and pepper. Grill the fish to your desired level of doneness, divide into 6 equal portions.
Cut the brioche buns in half and toast them in the oven on broil or in a toaster. Spread mayonnaise on the bottom of each bun, top with one portion of salmon, 2 bacon pieces, 2 slices avocado, and 1/4 cup slaw. Cover with the top of the bun and serve.
Fresh Corn Slaw
1 bag of coleslaw mix or 4 cups shredded fresh cabbage
2 shallots - thinly sliced
2 ears fresh corn - kernels cut off
1/2 cup chopped fresh dill
1/2 cup mayonnaise
1/4 cup white balsamic or white wine vinegar
1/2 tsp salt
1/4 tsp fresh cracked pepper
Combine the cabbage, shallots, corn kernels, and fresh dill in a large bowl. In a small bowl whisk together the mayonnaise, vinegar, and salt and pepper. Pour the dressing over the slaw mixture and toss to coat evenly. Adjust seasoning if necessary.
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