Salmon Sliders with Kalamata Olive Yogurt Spread

Use your microwave and some Mediterranean style pantry staples to make these olive and salmon mini sandwiches in minutes.

Confession: Being on the tail end of getting a cookbook manuscript together, I completely forgot I had this post on the calendar.

I realized yesterday that I needed a sandwich recipe for this month’s Recipe ReDux theme (which I sheepishly knew months in advance being that I am one of the TRR moderators):

“It’s the ReDux birthday month! Birthdays are a time to take stock and upgrade. Show us your healthy upgrades to the simple sandwich.”

Here was my thought process as my calendar alert popped up yesterday morning:

Thought #1: Oh drat – I forgot about this! (G-rated version of thought.)

Thought #2: Maybe I can upgrade an old sandwich post – after all, we have over 700 recipes on Teaspoon of Spice. (Turns out we have only THREE sandwich recipes and all of them are sponsored so they can’t really be recycled.)

Thought #3: Oooh, I can showcase that Kalamata yogurt sauce I just created for our 30-Minute Mediterranean Diet Cookbook (coming out mid-October – #shameless plug.)

Thought #4: It will be a yummy sandwich upgrade to cook up some fresh salmon and use that sauce as a sammie spread. (I run to the store to get some ingredients.)

Thought #5: (After returning home) Oh drat – I forgot that a guy from the township knocked on our door this morning and said they were going to turn off the gas for the day to install the new lines on our street. (We have a gas stove. Again G-rated version of this thought.)

Thought #6: Our new (coming out in October) cookbook to the rescue! Serena has a recipe in there on how to cook fish in the microwave in 3 minutes!

Ok, so seriously, having the gas turned off for the day ended up being the biggest blessing in disguise as I’ve never attempted to cook fish in the microwave before (and I was seriously thinking that I still was going to put in the recipe instructions the basic way how I grill or saute salmon on the stove.)

But after the SUPER success of the microwave salmon – which was perfectly cooked, super moist and not dry at all – I knew I had to share how to do it.

Salmon Sliders with Kalamata Olive Yogurt Spread

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• Author: Deanna Segrave-Daly, RDN
• Yield: 4 servings (2 sliders each) 1x

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Description

Use your microwave and some Mediterranean style pantry staples to make these olive and salmon mini sandwiches in minutes.

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Ingredients

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• 1 pound skinless salmon, cut into 4 pieces
• 1/4 teaspoon black pepper
• ½ cup reduced-fat (2%) plain Greek yogurt
• 1/3 cup chopped Kalamata olives, pitted and chopped (saving 2 tablespoons of olive juice)
• 8 mini hamburger buns, split
• 1/2 of a (12 ounce) jar roasted red peppers
• 2 Romaine leaves, ripped into 8 pieces total
  

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Instructions

1. In a glass pie plate, place the salmon fillets. Sprinkle with black pepper. Cover the dish with plastic wrap leaving a small part open at the edge to vent the steam. Microwave on high power for about 3 minutes. The fish is done when it just begins to separate into flakes (chunks) after being pressed gently with a fork. Cut each fillet in half.
2. While the fish is cooking, in a small bowl, whisk together the yogurt, olives and olive juice.
3. To assemble sliders, place a piece of salmon on the half of each bun. Top with a roasted pepper and then a piece of lettuce leaf. Spread the olive yogurt sauce over each top bun and place on the lettuce. Serve immediately.

So, this is truly a sandwich upgrade as far as cutting down on kitchen time while relying on some delish (and Meditteranean) pantry staples  – like jarred roasted red peppers and Kalamata olives – to have a restaurant style sammie on your plate in minutes.

*****HAPPY 7TH BIRTHDAY RECIPE REDUX!******