Curried Salmon Sliders

Curried Salmon Sliders with Herbed Aioli

October is breast cancer awareness month. These curried salmon sliders pack a flavorful punch of fresh herbs, anti-inflammatory spices, dark leafy greens, and omega-3s that can help lower your risk of developing the disease.

Prep time: 35 min | Serves 3 people

Herbed Aioli:

q q 1/2 cup olive oil mayonnaise 1 Tbsp fresh chives, minced 1 Tbsp fresh basil, minced 1/4 tsp fresh dill, minced 1/2 tsp fresh thyme, minced 1/2 tsp fresh parsley, minced 1/2 tsp minced garlic 1 tsp lemon juice 1/4 tsp kosher salt

Salmon Sliders:

q q q q q q q q q q q q 1 lb fresh salmon filets 1 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp dried parsley flakes 1 Tbsp Kroger zesty garlic seasoning blend 1/4 tsp kosher salt 1/4 tsp paprika 1 1/2 Tbsp curry powder

Olive oil cooking spray 6 slider buns 2 Roma tomatoes, sliced 2 cups baby arugula

Party or bamboo toothpicks (optional)

Aioli Directions:

In a small bowl, mix ingredients until well blended. Season to taste. Set aside and refrigerate.

Salmon Directions:

Preheat oven to 375F. Cut the salmon into 1-1/2 pieces with the skin on. Coat the salmon in olive oil. Mix the salt, onion powder, garlic, powder, garlic seasoning blend, parsley, paprika, and curry powder in a small bowl. Season all sides of the fish with the seasoning blend.

Place them 1 inch apart on a lined baking sheet greased with olive oil. Add a bit of olive oil to the top of the salmon before placing them into the oven. Bake for 10–12 minutes depending upon the thickness of the salmon or it reaches 145F. Gently remove the skin, then set filets aside.

Toast the slider buns face down in a nonstick pan with a touch of olive oil until golden brown. Build your sliders with a small spoon of herb aioli on the top and bottom bun and layer on arugula, tomato, and salmon. Secure the slider with a toothpick.