Simple to make for a party, perfect for dinner, these Easy Salmon Sliders with Sesame Ginger Broccoli Slaw are a great way to serve heart healthy salmon. They are one of our favorite Sunday Supper recipes.
Every Wednesday at our house is Salmon Night. It’s a tradition that began not long after I started this job as editor at Sunday Supper Movement. At 5:15 p.m. (or 6:15 p.m. during the winter months) our Sunday Supper team meets virtually online so I make a salad or side dish and season two nice salmon fillets. As our meeting begins to wind down, my husband cooks them. He has become quite a master at searing the skin side and peeling it off, then crisping it up while he cooks the fillets.
But every once in a while, it’s nice to have something different. Since I am in the US for a few days, I decided to make easy salmon sliders and add broccoli cole slaw, an ingredient I’ve been wanting to try since our Mann’s Nourish Bowls event a few months ago. Joe Nucci of Mann Packing was the creator of broccoli cole slaw, a great way to use up all the flavorful stems leftover from the broccoli florets they package to sell. Such a smart man!
In an effort to make these super easy, I used a store-bought sesame ginger salad dressing we love, and the flavors go perfectly with the easy salmon sliders, but you can use your favorite homemade coleslaw dressing instead if you prefer.
- 2 lbs or 900g fresh salmon, skinned and cut in chunks
- ½ lb or 225g smoked salmon
- Small bundle green onions, both white and green tops, chopped finely
- Black pepper
- Salt - may not be necessary
- 24 small buns
- broccoli slaw
- ½ purple onion, sliced thinly
- ½ cup or 120ml sesame ginger dressing or dressing of your choice
- 12 oz or 340g package broccoli slaw
- Optional: sriracha for serving
- Make the broccoli slaw first by adding the dressing to the sliced onions and setting them aside to soften for about 10 minutes.
- Then add the package of broccoli slaw and stir well. Cover and refrigerate until ready to serve.
- To make the salmon patties, use a food processor to blend the smoked salmon with the green onions and a few good grinds of black pepper.
- Add ½ lb or 225g of the fresh salmon to the food processor and process until you have a thick, chunky paste. This is what is going to hold the rest of the salmon together in patties.
- Use a sharp knife to chop the rest of the salmon into small pieces.
- Mix the chopped salmon with the processed salmon. Cook a teaspoon of the mixture and taste for salt, adding some to the mixture if necessary. My smoked salmon was plenty salty enough so I didn't add any more salt.
- Wet your hands and form 24 small patties out of the salmon mixture. Pan fry them a few at at time in a non-stick pan, until browned on both sides and cooked through. This just takes a few minutes.
- Serve each patty in a small bun, topped with some broccoli slaw and, if desired, a squirt of sriracha.
This week our tastemakers are sharing their Sunday Supper recipes with seafood. Check out all the delicious links below. Many thanks to our event manager Em and our host, Claire from Sprinkles and Sprouts.
Love seafood? Check out these Sunday Supper Recipes
- Chili-Lime Scallops by Girl Abroad
- Cilantro Lime Shrimp by Simple and Savory
- Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
- Crab Cake Bites by A Kitchen Hoor’s Adventures
- Crab Cakes with Tartar Sauce by Palatable Pastime
- Easy Salmon Sliders by Sunday Supper Movement
- Grilled Baby Octopus by Food Lust People Love
- Manhattan Clam Chowder by Cindy’s Recipes and Writings
- Mediterranean Shrimp Bruschetta by The Weekend Gourmet
- Salmon Tartare by Caroline’s Cooking
- Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
- Ten-Minute Sweet and Spicy Shrimp by Jersey Girl Cooks
- Cioppino by Monica’s Table
- Easy Tilapia Pomodoro Dinner by My Life Cookbook
- Frutti Di Mare by A Day in the Life on the Farm
- Lemony Salmon and Asparagus Foil Packets by Our Good Life
- New Orleans Style Barbecue Shrimp by Flour On My Face
- No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
- One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
- Pecan Crusted Cod by From the Bookshelf
- Salmon Honey-Lemon Teriyaki by Asian In America
- Saucy Cod Fillets Florentine by Turnips 2 Tangerines
- Scallops with Orange Butter Sauce by My savory spoon
- Seafood Fettuccine Alfredo by The Freshman Cook
- Seafood Laksa by Brunch-n-Bites
- Sheet Pan Salmon by Bottom Left of the Mitten
- Shrimp Salad Sandwich by Soulfully Made
- Shrimp Scampi Pasta by Crazed Mom
- Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
- Sweet and Sour Salmon by Cricket’s Confections
- Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman
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