Grilled Alaska Salmon Sliders With Green Goddess Aioli Recipes
GRILLED ALASKA SALMON SLIDERS WITH GREEN GODDESS AIOLI
Come summertime, we head outdoors and grill as much as possible. But there are only so many burgers and hot dogs you can eat before things get a little boring. Enter your new slider superstar: grilled wild Alaska salmon sliders on mini pretzel buns with avocado, microgreens, and Green Goddess aioli. Oh, yes, it's as good as it sounds, and also happens to be quick and easy to prepare.Here, we grill high-quality, wild Alaska salmon simply with salt and pepper. For any pickier eaters in your life, you could put that grilled salmon on a bun by itself and call it a night. But we couldn't leave it be, so we also add fresh avocado, a tangle of microgreens, and an herbaceous, summery Green Goddess-inspired aioli that ties everything together.Of course, for a truly excellent sandwich you need truly excellent salmon, which is why we always turn to wild Alaska salmon. There's a reason that over 90% of the salmon caught in the U.S. comes from Alaska. Its cold, pristine waters are the perfect habitat for salmon, resulting in the highest quality fish you can find. From its vibrant color to its high levels of omega-3 fatty acids and protein, Alaska salmon is simply the best.With a firm, meaty texture, salmon is also a dream to grill, as long as you make sure your grill is hot and your grates are greased before starting. If you have trouble flipping the salmon, wait another minute until it releases easily. You can certainly remove the crispy salmon skin for the sandwich (it's much easier to remove after it's been cooked than before) but some might say that's the best part.
Provided by Melissa Norris
Categories Main Appetizers
Time 30m
Number Of Ingredients 16
Steps:
- For the Green Goddess aioli: Put parsley, tarragon, chives, lemon juice, anchovy paste, garlic, and salt in a blender and blend on high until smooth. Add mayonnaise and blend again until fully combined. Set aside. This can be made ahead and refrigerated for up to five days.
- For the grilled salmon: Fire up the grill to preheat and carefully oil the grates. Lightly brush salmon on all sides with olive oil and season with salt and pepper. Put salmon fillets on the hot grill, skin side up, and cook, covered for four minutes, until the fish easily releases from the grill (if it sticks when you go to flip it, give it another minute). Flip and cook on the other side for another two- to five minutes, depending on how thick the salmon is, until it's cooked through and skin is crispy. Transfer to a plate. You can remove the salmon skin at this time or leave it on.
- Assemble the sliders: Spread an even layer of Green Goddess aioli on either side of each mini pretzel bun. Top the bottom bun with a salmon fillet, a slice or two of avocado, red onion, and a small handful of microgreens. Close the sandwich and serve.
Nutrition Facts :
FIRECRACKER GRILLED ALASKA SALMON
Steps:
- Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
- Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
- Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Nutrition Facts : Calories 307.2 calories, Carbohydrate 4.6 g, Cholesterol 62.9 mg, Fat 21.5 g, Fiber 0.4 g, Protein 23.3 g, SaturatedFat 3.5 g, Sodium 649.3 mg, Sugar 3.1 g
GRILLED SALMON WITH BASIL AïOLI
Provided by Judith Fertig
Categories Egg Father's Day Backyard BBQ Dinner Basil Salmon Summer Grill Chill Grill/Barbecue Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For basil aioli:
- Whisk egg yolks, basil, garlic, anchovies, vinegar, and Worcestershire sauce in medium bowl. Whisk in 2 tablespoons oil a few drops at a time, then gradually whisk in remaining oil in thin stream. Whisk in 1 tablespoon warm water, lemon juice, and hot pepper sauce. Season to taste with salt and pepper. Cover and chill. DO AHEAD: Can be made 1 day ahead. Keep chilled.
- For Salmon:
- Prepare barbecue (high heat). Brush grill rack with oil. Brush salmon with oil; sprinkle with salt and pepper. Grill salmon uncovered 5 minutes. Using 2 large spatulas, carefully turn fish over. Grill until fish just begins to flake in center, 4 to 5 minutes longer. Transfer salmon to platter. Arrange Blistered Baby Zucchini, Baby Pattypan Squash, and Grilled Tomatoes around salmon. Serve with aioli.
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