For a casual gathering, slider style sandwiches are almost always requested at our events. Since most parties are still at a standstill, I am sharing one of the most popular sandwiches – Blackened Salmon Sliders, so you can make them at home. For these pint-sized sandwiches, blackened salmon is the star and is accompanied by a beetroot salad and a delicious dill-yogurt dressing. The fresh flavors of the salmon and herbs are just unbeatable, and this is a recipe you’ll want to make, to cozy nights at home more festive.

Beef, turkey, chicken – they will always have a place at our get-togethers, but let’s add more flavor and ingredients to the list. Top the grilled salmon on a brioche bun, top with beetroot salad, greens, onion and a drizzle of yogurt sauce. It’s a flavorful mash-up of flavors you’ll crave.

Ingredients:

1 ½ cups diced pickled beets (Aunt Nellie’s Beets)

2 tablespoons finely chopped scallion

½ cup shredded radishes

1 cup plain Greek yogurt

½ cup finely crumbled Feta

2 tablespoons chopped dill

kosher salt

Ground black pepper

2 ½ lbs salmon filet skinless

3 tablespoons blackened seasoning 

Olive oil

12 slider buns

1 cup baby greens

Optional toppings: Thinly sliced cucumber and red onion

Instructions:

1. I used diced pickled beets, if you use whole pickled beets cut them into small dice. Drain beets well and coarsely chop. Add scallions, and radishes and set aside.
2. In a small bowl combine the yogurt, Feta, and dill. Stir in ¼ teaspoon of kosher salt and a pinch of black pepper. Set aside. 
3. Cut salmon into roughly 2½ inch squares that are about ½ inch thick. Slice thick parts of the filet in half to make thinner if needed. Cut 12 portions. 
4. Sprinkle filets with salt on both sides. Coat filets evenly with blackened seasoning. 
5. Heat a nonstick skillet or cast iron pan over medium to medium-high heat and add 2 tablespoons oil. Add the salmon, in batches if needed, and cook, turning once, until salmon is crisped and almost cooked through, about 1½ minutes per side. Remove and let rest. 
6. Spread slider buns with yogurt sauce. Layer greens, salmon and beet salad on each slider and serve. If desired add sliced cucumber and red onion.