Lemon Herb Salmon Slider

Give your salmon sliders a really summer feel with lemon and herbs - healthy and yummy!

Ingredients

• Salmon Filets, cubed  ·  1 1/4 pound 
• Plain Greek Yogurt  ·  2 tablespoons 
• Herbie's Lemon & Herb Pepper  ·  1 tablespoon 
• Lemon Juice  ·  2 teaspoons 
• bunch Scallions, sliced  ·  1 
• Brioche Slider Buns  ·  10 
• Williamson Wines Extra Virgin Olive Oil  ·  1/2 tablespoon 
•  ·   
• For the Slaw:  ·   
• Napa Cabbage, shredded  ·  3 cups 
• Red Cabbage, shredded  ·  3 cups 
• Carrots, shredded  ·  1 cup 
• Mayonnaise  ·  1/2 cup 
• Lemon juice  ·  1 tablespoon 
• Herbie's Dill Tips  ·  3 tablespoons 
• Herbie's Lemon & Herb Pepper  ·  2 teaspoons 
• Chives, thinly sliced  ·  1 tablespoon 
• Salt  ·  3/4 teaspoon 

Instructions

Start by mincing the salmon in a food processor, place half of the salmon in cubes and pulse about 12 times or until the salmon looks chunky and minced. Take out of the processor and reload the other half of the salmon and puree into a mousse. Then marry both minced and pureed salmon together in a bowl. Add the greek yogurt, lemon juice, scallions and Herbie's Lemon & Herb Pepper; mix well. Season more if necessary.

Portion the ground salmon into (10) 2 oz patties.

In a large skillet with medium low heat add the Williamson Wines Extra Virgin Olive Oil and cook each patty for about 2 min on each side or until golden brown.

For the Slaw:

Start with the dressing; add the mayo, lemon juice, chives, Herbie's Dill Tips, and Lemon & Herb Pepper to a large mixing bowl. Whisk until it come together. Set aside a little bit to spread on top of your slider at the end. Then add the napa cabbage, red cabbage, and shredded carrots. Season with salt and mix all ingredients together.

Assembly:

Place the brioche slider buns on a baking sheet, drizzle with olive oil and toast in a 350 degree oven or broiler until lightly golden brown.

Once the buns are toasted place a scoop of the slaw on the bottom of the bun then the salmon patty, then the extra dill, lemon & Herb pepper dressing you saved from earlier.

Jenny's Tip: - You can serve these open faced with a sprig of dill on top or use the top half of the slider bun and make it a sandwich - Enjoy!