1 ½ lbs. skinless salmon filet
1 small red onion, diced
2 Tbsp. fresh dill, chopped
1 Tbsp. prepared horseradish
¼ tsp. salt
¼ tsp. pepper
½ cup dried breadcrumbs, plain
Garnish
½ ripe avocado
¼ cup light mayonnaise
1 tsp. lemon juice
Salt
1/4 tsp. pepper
2 medium 8-inch pitas
1 Tbsp. olive oil, for grilling
1 ½ cups romaine lettuce, julienned
Combine salmon, diced onion, dill, horseradish, salt and pepper in food processor or blender. Put mixture in a bowl and stir in breadcrumbs by hand. Chill 30 minutes or more in refrigerator.
Combine avocado, mayonnaise, lemon juice, pinch of salt and ¼ teaspoon pepper in food processor or blender. Reserve mixture in refrigerator.
Cut each pita into quarters.
Form salmon mixture into 8 patties. Brush each patty with olive oil. Grill patties on medium to high heat until firm to the touch (about 3-4 minutes on each side).
Briefly toast pita triangles on cooler part of the grill – just warming them. Dress romaine lettuce with avocado mayonnaise. Place each slider in pita and garnish with dressed lettuce.
Yield: 8 sliders
Serving size: 1 slider
Nutritional information
Per serving: 315 calories, 17.6g fat, 20.8g protein, 17.1g carbohydrate,1.6g dietary fiber, 58mg cholesterol, 231 mg sodium, 400 mg potassium, 1.4g sugar, 27.3 calcium.
