Salmon Sliders with Sriracha Aioli

Salmon Sliders with Sriracha Aioli 

Ingredients

For the Sriracha aioli

• 1/3 cup (75 grams) light mayonnaise
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon Sriracha pepper sauce
• 1 teaspoon low-sodium soy sauce

For the salmon sliders

• 1 pound (455 grams) sockeye salmon fillet, skin and pin bones removed
• 8 slider buns (about 90 calories per roll)
• 1/2 cup (20 grams) packed watercress or baby arugula

Directions

Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat grill rack with cooking spray.

To make the aioli, in a small bowl combine mayonnaise, cilantro, Sriracha and soy sauce. Cover and chill until ready to serve. This makes about 8 tablespoons.

Cut salmon into 8 pieces, about 55 grams each (thin tail pieces may need to be grilled on lightly greased foil and stacked after grilling). Place on grill 3–5 minutes, turning once, until medium or desired degree of doneness.

Spread 1 1/2 teaspoons mayonnaise mixture on cut side of bottom buns. Place salmon and watercress on bottom bun; spoon on 1 1/2 teaspoons mayonnaise mixture and add bun top. Skewer with pick, if desired.

Nutrition Information

Serves: 4 |  Serving Size: 2 sliders (each includes 2 ounces salmon + 1 tablespoon sauce)

Per serving: Calories: 393; Total Fat: 13g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 60mg; Sodium: 609mg; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g

Nutrition Bonus: Potassium: 399mg; Iron: 15%; Vitamin A: 7%; Vitamin C: 1%; Calcium: 10%

Energizing Tips (optional)

• Serve with 1/2 slice (28 grams) cheddar cheese per slider to up calories, fat, and calcium. (Per serving: Calories: 503; Fat: 22g; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 37g)
• Serve with 1 cup of baby greens for more vitamins and minerals. (Per serving: Calories: 403; Fat: 13g; Carbohydrate: 38g; Dietary Fiber: 3g; Sugar: 5g; Protein: 31g)