After spending a recent (and most delicious) weekend in Washington, D.C., I’m dedicating this week’s Dinner Rush! to my father-in-law. For those who don’t know Ype Von Hengst, he’s an amazingly talented and accomplished chef who’s well-known for his multi-unit restaurant concept in the Mid-Atlantic region. One of his most-popular menu items (and also one of my personal favorites) is his Grilled Wasabi Salmon Sliders. These things fly out the door of his restaurant!
While not the exact recipe (he keeps his secrets closely guarded, that guy), I think I netted out pretty successfully in re-creating them at home. One definite thing revealed through my frequent tastings of Chef Ype’s sliders is that he uses the thicker part of the salmon, so make sure when you’re at the fish counter that you ask them for the center cut of the fillet (save yourself the time and have them skin it for you while they’re at it, too).
Once cooked up, these little guys are a blast to assemble and present as a whole platter or to let the family put together themselves. They’re even great to keep in your back pocket for a game-day snack (hint, hint).
Salmon Teriyaki Sliders
Yield: 4 to 6 servings (12 sliders)
Prep Time: 10 minutes
Active Time: 5 minutes
Total Time: 20 minutes
1 3/4 pounds salmon fillet, skinned and cut into 2-inch squares
3 tablespoons teriyaki sauce
12 soft slider-size rolls, split open
1/3 cup mayonnaise
1 teaspoon wasabi powder
1 teaspoon rice wine vinegar
1 tablespoon peanut or canola oil
1 cup baby spinach leaves
1/4 cup pickled ginger
In a small bowl, toss together the salmon and teriyaki sauce. Let marinate for 10 minutes.
While the fish is marinating, preheat the broiler to high. Toast the split sides of the rolls under the broiler until golden brown. Reserve.
In a small bowl, stir together the mayonnaise, wasabi powder, and vinegar. Reserve.
Place a large skillet over medium-high heat with the oil. Add the marinated salmon to the pan, reserving the teriyaki sauce it was marinated in, and sear for 1 minute. Carefully turn the salmon and continue cooking for 1 minute more. Add 2 tablespoons of water to the reserved teriyaki sauce, then add it to the skillet with the salmon. Continue cooking the salmon until the sauce has reduced and thickened to a glaze, about 2 minutes. Remove the skillet from the heat and gently spoon the glaze over the pieces of salmon.
To assemble the sliders, spread a little wasabi cream on the bottom of each toasted slider. Pile the sliders up with a few leaves of spinach, the seared salmon and a few pieces of pickled ginger. Cap with the toasted bun top and serve warm.
NOTE: If you want to use a whole wheat roll, see if your grocery store has whole wheat potato rolls. I know they’re a bit indulgent, but the soft potato rolls are ideal here, as the soft texture of the salmon won’t hold up to a crusty bakery roll.
Calling all spicy food fanatics! I’m not a huge fan of spice, so this cream is on the mild side. Taste it as you’re making it and add more wasabi to kick up the spice however you like it.
Bulk up the vegetables in this meal by serving these sliders with a simple salad of 1 thinly sliced seedless cucumber tossed with 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice wine vinegar and 1 teaspoon sesame oil.
More Quick and Easy Dinner Recipes
- Cheesy Baked Chicken Chopped Salad
- BBQ Buffalo Chicken Hoagies
- Thai Style Chicken Wings
- Bacon, Broccoli and Cheddar Mac
- Slow-Cooker Braised Pork
- Crispy Tuscan Pork Cutlets
- Pork Chops with Fennel Apple Slaw
Patrick W. Decker’s life revolves around food. Always has, probably always will. As a graduate of The Culinary Institute of America and past member of the culinary team for Food Network stars like Rachael Ray, Sandra Lee and Paula Deen, he now works as a food stylist and producer in NYC by day, and a food writer and recipe developer at his home in New York’s Hudson Valley by night. You can see what he’s up to by following his latest Tweets on Twitter at @patrickwdecker or visiting his website at patrickwdecker.com.