No one can deny that our Teriyaki and salmon are a match made in heaven. But dress that salmon up with sweet pineapple, crisp cucs, and a tangy chili mayo? Pure awesome. Enjoy!
What you need
4 skinless salmon fillets (about 6 ounces each)
1/3 cup Tessemae’s Teriyaki
coarse salt and freshly ground pepper
1/3 cup Tessemae’s Mayonnaise
1 teaspoon chili garlic sauce
1 scallion, finely chopped
½ cucumber, thinly sliced
12 whole grain slider rolls (optional)
What to do
Cut each salmon filet into 3 slider size pieces. In a baking dish, pour the Teriyaki over the salmon. Let marinate at least 15 minutes at room temperature or up to one day refrigerated.
Heat your broiler to high. Transfer the salmon to a foil lined baking sheet. Broil the salmon, without turning over, until browned and just cooked through, about 4 minutes. (Alternatively, cook on a grill or grill pan, flipping once, about 4 minutes total.)
In a mixing bowl stir together Mayonnaise, Chili Garlic Sauce, and scallions.
Serve the sliders topped with pineapple, cucumber and the spicy mayo. Wrap in lettuce or slider buns using toothpicks to secure.