Packed with omega-3 fats and lean proteins that support heart health, salmon is a versatile fish that can be used in a wide variety of dishes, from sweet to savory. This recipe for Salmon Watermelon Sliders combines both!
These little sliders are perfect for a quick and easy meal. In fact, I think I’m going to trade these for the cheeseburgers I have in my freezer. After all, since they are so small, eating more than one is totally acceptable, right? Seriously, isn’t the ratio four sliders to one burger? Or is it six? However many you want — don’t worry, I’m not counting — I know you’ll love this recipe.
2/3 cup fat-free mayonnaise
1 ¼ teaspoon lemon juice
1 to 1 ½ teaspoon wasabi paste
12 slices watermelon, approximately 3”x 3” x ½”
1 bottle cooking spray
1 pound salmon fillet (thin end if possible)
dash lemon juice
dash salt and pepper
3 ounces pickled ginger
1 avocado, peeled and sliced thin, length-wise
12 whole wheat slider buns
- Heat broiler and place rack 6” or more from elements.
- In a small bowl, blend mayonnaise, lemon juice and wasabi paste until thoroughly mixed. Place in a small serving bowl, cover and refrigerate.
- Place watermelon slices between paper towels to soak up extra water. Set aside.
- Spray a cookie sheet and place salmon on sheet, sprinkle with lemon juice, salt and pepper. Broil for 6 to 9 minutes, or until barely cooked through. Remove from oven. Cut into 1 to 1 ½ ounce pieces.
- While salmon is cooking, toast inner side of each half of the buns.
- Arrange pickled ginger, avocado and watermelon slices on a serving platter. Place wasabi mayo, salmon pieces and buns close by.
- Welcome everyone to “build their own slider,” placing a piece of salmon, mayo, ginger, avocado and watermelon between a slider bun.
For more recipes using watermelon, check out the “Recipes” section of the National Watermelon Promotion Board website.
UP NEXT: How to carve a watermelon panda
Remember, all comments left on the blog this month are entered to win our June prize – a set of watermelon dip bowls – so comment as often as you’d like!