Food

Alaska Sockeye Salmon Sliders

Nervous energy requires food that is good for you, like Alaska Sockeye salmon.

Sockeye Salmon Sliders

And yoga. And wine. And husbands who know when to keep quiet.

See, I was invited to speak to the AP Environmental Science class at the local high school about sustainable fisheries.

Is that bomb or what?

Yeah, I think so too. But anxiety hitched a ride to the excitement bandwagon.

So for the last several mornings I have reviewed notes from the Monterey Bay Aquarium’s Sustainable Foods Institute (from the last several years), watched TED talks and thought, specifically, how best to tell the story of The Future of Fish to a group of Kentucky teens.

I got this. I know I do.

Until I think I don’t.

So in between, I practice meditation, yoga, and try not to eat the wrong foods.

Because no matter what I know about eating right and feeling good, there are days that I eat pretzels and caramels, chocolate and more chocolate.

But back to the salmon. Of all the things I like about Alaska Sockeye salmon—it’s a heart-healthy protein and is a sustainable wild American seafood, it also requires little fuss to taste great.

Funny thing about this recipe, though. It’s not a new recipe. In fact, I have a similar version of it in Salmon From Market To Plate.

But I thawed this salmon specifically to make a Valentine’s Day recipe. And any food writer/blogger knows, we work ahead of the holidays to develop our recipes. Not just for practical purposes but because sometimes we have epic fails!

Yesterday was one of those days.

I was so consumed about the research for the speech, I did something stupid. I drove north to pick up the alterations—a two-hour trip—ridiculous! Except for the amazing chocolate-flavored coffee and this blue leather sofa. I fell in love!

blue leather sofa

Anyway, not considering the time factor, when I got back home, I needed a break. I headed to my SheShed to chill—read play guitar and read.

And now you must know that I forgot about the recipe. Which was also going to be dinner! Since I had nothing else ready to go for the recipe or dinner, except the thawed salmon, I skinned the fish and slow roasted it in the oven.

At this point, Elvis opened wine. And I reheated leftovers. All was good with the world.

The beauty of it all is that after a restful sleep and thanks for another shot at this thing called life, I knew what I was going to do with the already cooked slow roasted sockeye salmon.

Enter Alaska Sockeye Salmon Sliders

Sockeye Salmon Sliders

So the moral of the story is that a good night’s sleep will cure just about anything. And of course, these sliders are uh-mazing!


Alaska Sockeye Salmon Sliders
Yield: 4 Sandwiches

2 (six ounces) Alaska sockeye salmon portion, skin off, blood line removed

¼ cup diced celery, 1 medium stalk

¼ cup walnut halves, toasted, diced

2 Medjool dates, pits removed, diced

1 tablespoon dried cranberries, packed

2 tablespoons Greek yogurt

3 tablespoons light mayonnaise

1 teaspoon lemon juice

1 tablespoon parsley flakes

Kosher salt

Ground black pepper

4 slider sandwich buns

Lemon slices

2 leaves of romaine lettuce, shredded or another green you have in the refrigerator. I prefer how the crunch of the romaine complements the silky texture of the salmon.

  1. Preheat the oven to 275 degrees.
  2. Line a baking sheet with parchment paper.
  3. Cut the salmon into equal portions. Arrange the salmon on the baking sheet. Season the tops with kosher salt and black pepper.
  4. Roast the salmon for ten minutes.
  5. Remove the salmon from the oven and let cool. Note: To save time, cook the salmon a day ahead.
  6. Increase the oven to 375 degrees and warm the buns for five to six minutes.
  7. While the buns warm, crumble the salmon with your fingers in a medium bowl. Add all the ingredients except the buns to the bowl. Stir.
  8. Slice the buns, arrange the shredded lettuce on the buns. Divide the Sockeye Salmon between the four buns. Serve with the lemon wedge. Eat immediately, or cover and refrigerate. Remove from the refrigerator about twenty minutes before serving.

Do you know someone who would like this recipe? Please share.

  • And please shop responsibly.
  • Look for Wild Alaska Sockeye Salmon in the freezer section of the grocery or follow the link to buy wild Alaska Sockeye Salmon from my friends MaryBeth and Jason McKinley at Caught Wild Salmon.

Valentines Day 2017

[title size="3" content_align="left" style_type="default"]About the Author: [/title]

Maureen C. Berry is the author of Salmon: From Market to Plate. She is a cook, sustainable seafood advocate, emerging photographer and nap-taker. When she’s not, she tries to play better guitar.