• Shopping List
• Meal Planner

Fresh Salmon Sliders 6 WW For Recipe

Ingredients

• Slaw
• 1 tablespoon spicy brown mustard
• 1 tablespoon avocado oil or canola oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon honey
• ¼ teaspoon ground pepper
• 1 cup shredded red cabbage
• 1 small bulb fennel, cored and thinly sliced
• Salad
• ¼ cup low-fat plain Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh dill
• ¼ teaspoon salt
• ⅛ teaspoon ground pepper
• 2 medium carrots, peeled and thinly sliced
• 1 medium cucumber, thinly sliced
• Salmon
• 1 ¼ pounds salmon fillet, skin-on
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 tablespoon olive oil
• 8 slider buns or small dinner rolls (see Tip), preferably whole-wheat, split and toasted

Directions

To prepare slaw: Whisk mustard, oil, vinegar, honey, and 1/4 tsp. pepper in a medium bowl. Add cabbage and fennel; toss to coat. Set aside.

To prepare salad: Whisk yogurt, lemon juice, dill, salt, and 1/8 tsp. pepper in another medium bowl. Add carrots and cucumber; toss to combine. Set aside.

To prepare salmon: Pat salmon dry with paper towels. Season with salt and pepper. If the fillet is too large to fit in the pan, cut it in half. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add the salmon, skin-side up, and cook for 4 minutes. Flip and cook until the salmon flakes with a fork, 5 to 6 minutes, depending on thickness.

Divide the salmon among buns (or rolls) and top with the reserved slaw. Serve the salad on the side.