Crispy Salmon BLT Sliders

No matter how tame or crazy the Super Bowl party, it inevitably involves lots of delicious food consumed in large quantities. Four hours of “watching” football equals four hours of mindless eating. The spread at our friends’ house was mighty fine, and it included buffalo chicken dip, warm brie, mac and cheese, pulled pork, ribs, and wings. And I can’t fail to mention the taste testing of two different types of French Onion Dip, initiated by me. I had bought one from Trader Joe’s minutes before discovering the amazing version from Whole Foods. Needless to say, I couldn’t stop dipping chips in both of the creamy dips.

So, if your Sunday looked anything like mine, there’s a chance you’re itching for a lighter Monday. While my qualifications for a “Detox Monday” recipe are very loosely¬†defined, I didn’t think these Crispy Salmon BLT Sliders with Spicy Mayo quite made the cut. The bite-sized sandwiches are better suited for the “well-rounded and incredibly satisfying” category, while not killing the diet at all. My friend sent me this recipe a few weeks ago because she said it one of the best things she’d made in a while. After devouring these tonight, I 100% agree with her! The combination of salmon, turkey bacon and spicy mayo just really hit the spot. You will not be disappointed by this by these flavor-packed sliders.

Crispy Salmon BLT Sliders with Chipotle Mayo

Yield: 6-8 sliders


What You Need

  • 1 pound raw skinless salmon
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 slices thick-cut turkey bacon, each piece cut in half
  • 2 tomatoes, sliced
  • Lettuce for topping
  • 1/2 cup mayonnaise
  • 1 tablespoon adobo sauce (from a can of chipotles in adobo)
  • 6-8 multigrain slider buns or dinner rolls, toasted if desired

What To Do

  1. Heat a frying pan over medium-high heat and add bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel.
  2. Preheat broiler on high and place the top oven rack as close as it can go to the broiler. Cut the salmon in to squares pieces that fit the size of your buns, then cover both sides with salt and pepper.
  3. Place on a broiler pan (or nonstick baking sheet) and broil for 5 minutes. Gently flip and broil for about 5 minutes more. Note: This depends on the size of your salmon and power of your broiler.
  4. In a small bowl, mix mayo with adobo until smooth. Spread sauce on each bun, top with a square of salmon, a slice of bacon, a tomato sauce and lettuce. Enjoy!

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