Sockeye Sliders with Wasabi-Ginger Aïoli

Photo: Tara Donne; Styling: Erin Swift
Sockeye Sliders pack a punch thanks to the spicy Wasabi-Ginger Aïoli.

Yield:

Makes 18

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 3 Minutes

Ingredients

1/2 cup mayonnaise
1 teaspoon wasabi paste
1 tablespoon minced or grated fresh ginger
1 teaspoon rice vinegar
1 tablespoon chopped fresh cilantro
1 (1 1/2-pound) sockeye salmon fillet, skin and pin bones removed
1/4 cup bottled sweet chili sauce
18 mini buns
1/2 cup packed arugula

Preparation

1. Preheat broiler. Combine first 5 ingredients in a small bowl. Cover and chill until ready to serve.

2. Cut salmon into 18 (1 1/2- x 1 1/2-inch) pieces, and place on a lightly greased aluminum foil-lined baking sheet. Brush with chili sauce. Broil 3 to 5 minutes (for medium) or until desired degree of doneness.

3. Spread 1 teaspoon wasabi-ginger aïoli on bottom of each bun. Top with salmon, a dollop of aïoli, arugula, and top buns.

Note:

Julia Dowling Rutland,

October 2013