Use your microwave and some Mediterranean style pantry staples to make these olive and salmon mini sandwiches in minutes.
Author:Deanna Segrave-Daly, RDN
Yield:4 servings (2 sliders each) 1x
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
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.
While the fish is cooking, in a small bowl, whisk together the yogurt, olives and olive juice.
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.