Salmon, apples, sliders, yum.
Something special happens when you grow up in the Pacific Northwest, and then you make a recipe with salmon and apples.
Some call it team spirit, others nostos. I call it delicious.
This slider screams SEATTLE! (figuratively, dur). The robust, buttery salmon* is a wonderful foil for the tangy, sweet Pickled Green Apple + Shallot Relish.
Mixed with mayo and a little Greek yogurt for added body, apple and green onion for crunch, yummy capers for that earthy, herbal-y note, it's downright toothsome. And it's great for cool/casual get-togethers, where you're like Oh yeah, nbd, just some salmon sliders that are gonna breakdance on your palate.
yours,
aa
Salmon + Apple Salad Sliders
with Pickled Green Apple + Shallot Relish
Prep time: 10 minutes
Makes 8 to 10 sliders
Recommended pairing: I didn't do it, but I think these could kick ass with a lite French red, like Beaujolais-Villages. If you serve these for brunch, try extra sec champagne with a splash of grapefruit juice. (Full disclosure: I didn't try that, either, but you trust me, right?)
What you’ll need
8 to 10 slider buns (I use potato, but ciabatta or another chewy bun would be just fine)
10 oz. Pickled Green Apple + Shallot Relish
15 oz. canned salmon, preferably half Pink, half Sockeye
⅓ to ½ c. mayonnaise
¼ to ⅓ c. plain Greek yogurt
½ to 1 tbsp Dijon mustard
¼ c. chopped green onion
¼ c. green apple, julienned (Granny Smith apples are ideal)
1 to 1½ tbsp capers, plus ½ to 1 tsp of their liquid
Salt & pepper to taste
Squeeze or two of lemon juice
How to make it
Un-tin your salmon into a medium bowl and mash with a fork. As you break down your fish, remove the bones. (This might take a minute or two.) Once bones have been removed, add your mayo and yogurt,** green onion, green apple, capers and liquid, s&p, and lemon juice. Mix it all together with that trusty fork.
TASTE IT. OMG, this is key. If you're not tasting as you go, how do you know it's any good? Fundamentals, yo. If you want more tang, add a little yogurt. If you want a punch of heat at the back of your palate, add some more Dijon. If you want more pucker, squeeze yer lemon. If you just want pop, add a touch of salt.
Slice your slider buns. Spread each side with a thin-thin-thin layer of mayo, or, if you're feeling fresh, Dijon. Spoon a few tbsps of salmon salad onto a bun. Top with ~tbsp of relish. Tip the top bun at a rakish angle, as seen above. This gives your slider a jaunty edge!
Serve with potato chips, or, if at brunch, a simple green salad.
ps. Kick out the jams! 86 the apples, and incorporate a tsp (or more!) Vietnamese chile sauce/Sriracha into your mayo. Skip the relish, and instead top with sliced purple cabbage or even Daikon radish and carrot, julienned. Serve with jalapeno-flavored potato chips and Singha beer. (This is an equally SEATTLE! presentation, btw.)
*A note about salmon: I buy canned salmon from Trader Joe's or my local co-op, and I use a half-n-half mix of Alaskan Pink (flavor petit) and Sockeye (flavor royale). If you're a fancyman and you have smoked salmon hanging around, you could use that, too, but the salad's profile will be different. I'd suggest playing off the smoke by adding a little more caper liquid, and maybe a double-shake of chile flake.
**A note about measurements: I'm giving you a range of measurements in this recipe, because you might like your fish salad crumbly (less mayo/yog, less liquid) or creamy (more mayo/yog, more liquid). It's up to you. You're the chef. Be that brave lil champion you've always been. Take a risk!
