Salmon Sliders with Dill Sauce

A low-key weekend was welcomed after a good stretch of holiday mode with the family. It was definitely time to get reacquainted with the beautiful city of Vancouver. I ended up doing some yoga, went for a beautiful hike to check out Lighthouse Park, ran the Lynn Valley Loop up to Rice lake and tested out Strange Fellows Brewery and Bandidas Taqueria a vegetarian and vegan Mexican joint with killer cocktails.

IMG_0147No matter how long I’ve been here, I still feel like a newbie in the city and the fact that were so close to summer makes me pretty excited to spend even more time outside doing the fun activities I love!dan This sunday I was craving my favourite burger from Mile One Restaurant in Pemberton. Not having wheels or time I decided to attempt my own version of the Salmon Slider. I ended up making a Yogurt-Dill Sauce, but next time I may switch it up with some spicy mayo to give it more kick.IMG_0162

Salmon Slider with Yogurt-Dill Sauce
 
Ingredients
  • For the Salmon:
  • 1½ pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup water
  • ¼ cup vegetable oil
  • For the Yogurt-Dill Sauce:
  • 1 cups plain Greek yogurt
  • ½ cup diced seedless cucumber
  • 1 tablespoons fresh lemon juice
  • 1 garlic cloves, minced
  • 1½ tablespoons finely chopped fresh dill
  • Salt and pepper, to taste
  • Feel free to add any other toppings you like! I used avocados, tomatoes, red onion, spinach and gluten free buns.
Instructions
  1. For the Salmon:
  2. Season salmon fillets with lemon pepper, garlic powder, and salt.
  3. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
  4. For the Yogurt-Dill Sauce:
  5. In a medium bowl, combine Greek yogurt, cucumber, lemon juice, garlic, and dill. Stir until well combined. Taste and season with salt and pepper. If you have time, chill before serving.

 

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