Salmon Sliders with White Bean Aioli Servings: 12 (3oz each) Prep Time: 30 minutes Total Time: 30 minutes

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1 (15oz) can Mrs. Grimes® Navy Beans or Mrs. Grimes® Great Northern Beans (drained, rinsed)
2 large garlic cloves, sliced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon fresh dill
1 tablespoon chopped dill pickle
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1/4 teaspoon freshly ground black pepper
1 pound salmon filets, 1/2 to 3/4-inch thick
1 tablespoon olive oil
12 small dinner rolls or turkey buns, split
1 cup packed baby arugula or baby salad greens


In food processor, combine all aioli ingredients. Cover; process 30 seconds or until smooth. Set aside.

In small bowl, mix 1 tablespoon lemon juice and dill, Dijon mustard, horseradish and 1/4 teaspoon pepper. Spread on flesh side of salmon. In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add salmon, skin side up. Cook 2 to 3 minutes or until well browned. Turn salmon over. Reduce heat to medium. Cover; cook 6 to 8 minutes or until flesh is opaque and flakes easily with fork. Cut into 12 equal pieces, discarding skin if desired.

Spread cut sides of rolls generously with aioli. Place salmon piece on bottom of each bun. Top with arugula and bun top.

Nutrition Facts: