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Tuesday, 13 June 2017 22:27

Sweet Potato Salmon Sliders

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Sweet Potato Salmon Sliders Sweet Potato Salmon Sliders Casey Cromwell
Ever since the Earl of Sandwich slapped meat between two slices of bread to free his hands for gambling (true story!), sandwiches have ruled people's daily diet. When celiac popped into the picture, though, I found myself craving a different kind of Wonderbread than gluten free substitutes. That's when I saw a sweet potato staring at me from my desk. Just pause for a moment and imagine. Two fluffy sweet potato rounds with a juicy slab of salmon tucked in between, perfectly accented by a few leafs of spinach and a creamy slice of avocado. A rich, chewy, soft taste of heaven with every bite.

  • Ingredients: For the sliders:

    1 large sweet potato
    Choice of protein (salmon, pulled pork, pulled jackfruit or tofu for a vegan option, etc)
    Enough oil to cook with
    Choice of toppings/condiments: avocado, spinach or other greens, BBQ sauce, etc.

    For the salmon:
    1 filet of salmon
    Spices of choice (I use oregano, thyme and salt)
    Lemon slices
  • Instructions: First, begin by prepping your sweet potatoes. It's best to pick ones that are relatively equal in diameter, long and circular. You can bet I loaded my cart when Sprouts had a sale on sweet potatoes the size of my forearm! Preheating the oven to 425 degrees Fahrenheit, cut the sweet potato into relatively even rounds. The length of each depends on your preferences - for crisper rounds, cut thinner slices (around 1/4 inch). For slider purposes, I prefer cutting them to be around 1/2 inches thick for buns with crunchy edges and soft middles.

    Then, place the rounds in a plastic bag and pour in enough oil (I prefer coconut but any will work) to coat all of the rounds equally. Finally, arrange them on a baking tray lined with foil (if easy clean up is preferred), spacing them so there is limited overlapping. Pop them in the oven, setting the timer for 20 minutes. When it beeps, you'll flip them over, and cook them for another 20 minutes. I've found that 40 minutes creates a magical blend of crunch and give, but feel free to flick on the broiler for a few minutes to really up the char. (Be sure to babysit your potatoes, though - they can burn fast!)

    Now, it's time to get down and fishy! There are two ways I make mine, depending on whether I feel like active or passive cooking.

    When I want the oven to do the grunt work, I start by placing the salmon in a lined baking tray, skin-down. This is when my spice sidekicks pop up, with thyme, oregano and salt acting as my go-to's. Sprinkle whatever flavors rev your taste buds in a thin layer on top. To keep the salmon moist while it cooks, I give my fish a bikini of lemon slices before placing another layer of foil over the top. When the sweet potato rounds have about 30 minutes left, throw the salmon in too. Start cooking for around 15 minutes, checking every 5 minutes after until it is done. The cooking time will vary depending on the thickness of the fish.

    When I don't have a lot of time to wait for fish to cook, though, I whip out my frying pan and olive oil. After heating up around a tablespoon of oil at medium, I slap the spice-coated salmon skin-up in the pan. Keeping the heat around medium-high, I close the cap to steam the fish for about 3-4 minutes before flipping it over. Though it takes some practice to master charring over burning, this gives the salmon a delicious sear. To finish it off, cook the fish for another 4-5 minutes or until it is cooked through and the meat flakes away easily.

    When the timer beeps, that means the real fun - the stacking - can start! My favorite slider toppings are spinach or kale, avocado slices, and BBQ sauce. Some other ideas are mustard, ketchup, peppers, onions - any burger topping that always gets you drooling! I can also promise that this recipe is as delicious with salmon as with any other fish - or even pulled pork! - and rocks my culinary world hot or cold. Not digging the sandwich? You can even devour these babies on a bed of greens and veggies!

  • Serves: 2-3
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no alcohol, no grains
  • Just right for...: Great for kids, Comfort food, Light fare, Summer favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Substitution ideas: You can easily make this vegan or fish-free by substituting the salmon for your choice of protein.
  • Serving suggestions: Serve with a fresh salad or roasted vegetables.
  • Specialty Diets: Paleo
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