source Cristina from TeenieCakes.com
Makes 4 mini-sandwiches/sliders
2 Marinated Salmon Fillets
4 Slider buns or small dinner rolls
Mayonnaise
Carrot Slaw with Non-Fat Greek Yogurt Dressing (recipe follows)
Prepare the Carrot Slaw and place in refrigerator until ready to use (recipe below).
Prepare Salmon Fillets
Preheat oven to 375 degrees. Prepare a baking sheet, lining with aluminum foil. Remove the salmon fillets from their individual packets and place on baking sheet – skin side down, drizzling the remaining marinade juice on and around the fillets (do not use non-stick spray or pre-oil the cooking surface).
Bake thawed fillets for 15-18 minutes: Frozen: 28-32 minutes.
Remove the skins from the fillets and cut them half so that you have four pieces of fillets that should fit the diameter of the toasted buns.
Assemble
While the fillets are baking, place buns on a baking sheet, separating the crowns (tops) from the heels (bottom of buns) with cut-side facing up. About 15 minutes before the fillets should be ready, toast the buns until ends are lightly caramelized or to your personal preference. Let them cool.
Spread mayonnaise on heels; follow with a piece of the salmon fillet; drop a healthy scoop of carrot slaw on top of the fillet and finish if off with the crown.
Enjoy a tasty, healthy and portion-controlled sandwich! Pair it with your favorite light bodied white wine.
source modified from Martha Stewart
4 large carrots, peeled and grated
1/2 cup plain non-fat Greek yogurt
2 tablespoons Rice Vinegar, can be a complimentary infused flavor
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 cup red onion, chopped
Salt and Pepper, to taste
5 cups white cabbage, thinly sliced
2 tablespoons fresh dill, chopped
1/2 lemon (optional)
In a large bowl, combine yogurt, vinegar, mustard, sugar and onion; season to taste with salt and pepper. Add grated carrots, cabbage and dill to bowl and incorporate the yogurt mixture well. Squeeze lemon on slaw and combine. Return to refrigerator an chill before serving.