So I know I’ve been on a dessert kick and after last week’s peach series I felt like it was time for something with a little kick. After much thought (and browsing on Pinterest) I found this awesome recipe. I feel like I should have been making and eating this all my life! I mean it has salmon which I love and bacon which makes EVERYTHING taste better. Throw in some sauteed mushrooms that I had left over in my fridge and all I needed was a glass of wine and I was done. Plus they’re so small and cute, how could you resist eating them?!
The Adobo sauce definitely adds some heat to these already yummy sliders. Don’t be like me and try to taste the sauce by itself…it will burn your tongue off! Mixing it with the mayo cools it down a bit but if you really like spicy food feel free to add more than the recipe calls for. These sliders would be awesome to serve at a party. Let your guests build their own and sit back and get all the glowing praise. Or just eat them yourself…I won’t judge you.
makes about 6-8 sliders
1 pound raw skinless salmon
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tbsp olive oil
2 slices thick-cut bacon, cut into thirds
2 tomatoes, sliced
lettuce for topping
1/2 cup mayonnaise
1 tbsp Adobo sauce (from a can of chipotles in adobo)
6 slider buns or dinner rolls, toasted if desired
Heat a saucepan over medium-high heat and add bacon. Cook until crispy and fat is rendered, then remove and let drain on a paper towel.
Preheat the broiler in your oven and place the top oven rack as close as it can go to the broiler. Cut the salmon in to squares pieces that fit the size of your buns. Brush with olive oil, then cover both sides with garlic powder, salt and pepper. Place on a broiler pan (or nonstick baking sheet) and broil for 5 minutes. Gently flip and broil for about 5 minutes more. Depending on the strength of your broiler you may need to place the oven rack lower (which is what I did). Just keep a close eye on the salmon and if it is browning too fast move the rack down or lower the heat on your broiler.
In a small bowl, mix mayo with adobo until smooth. Spread some on each bun, top with a square of salmon, a slice of bacon, a tomato sauce and lettuce. I also topped mine with sautéed mushrooms and onions because I had extra in my fridge but feel free to leave off if you’re not a big mushroom fan.
Recipe adapted from How Sweet It Is