1-2 lb. salmon fillets, cut into 2"x4" pieces
100% whole wheat mini slider buns
1⁄2 red onion
2 Tbsp. of rice vinegar, seasoned to taste
1 ripe avocado, sliced
3-4 lettuce leaves
4-8 kalamata olives (optional)
6-8 long bamboo skewers
1 cup 2% Greek yogurt, plain
1⁄2 English (seedless) cucumber
1 Tbsp. dry dill OR 2 Tbsp. fresh dill
1⁄4 tsp. sea salt
1⁄4 tsp. celery salt
1 small garlic clove
Zest of 1 lemon
Place all of the ingredients for yogurt sauce in a blender and puree until well combined. Chill.
Heat skillet on HIGH. Sauté the salmon fillets about 2-3 minutes per side, leaving the centers slightly pink. Set aside.
Thinly slice red onion and radishes and combine in a small bowl. Add the rice vinegar. Add pinch of salt and pepper.
Cut the slider buns in half and toast them slightly.
Assemble sliders: bottom bun, lettuce, salmon, yogurt sauce, radishes and onions, top bun. Take bamboo skewer and slide olive (if desired) onto it then skewer slider thru the middle of the sandwich.
Place sliders on a platter and serve.