Barbecuing might seem intimidating, but it shouldn’t be. The dishes you can make using your BBQ are endless. Today’s recipe is simpler than you might think, thanks to your trusty grill.
To make these delicious seafood sliders, start by preparing your salmon. Start with a boneless, skinless filet of salmon. Take out a large sheet of aluminum foil. Set your grill to medium heat. Create a dry rub using salt, pepper, red pepper flakes, and garlic salt. Rub your salmon filet with these ingredients. Place your salmon filet on the large sheet of foil. Next, heavily drizzle balsamic vinegar over the salmon. Add pats of cold butter on top of and around the salmon filet. Cover the salmon completely by folding over the aluminum foil. Place the foil directly on top of your grill. Let the salmon cook on medium heat for 20 to 30 minutes.
While your salmon is cooking, you can begin to prepare the biscuits and cabbage slaw. You can make biscuits from scratch, or take a shortcut by using the ready to bake kind found in your local freezer section. I used Pillsburry flaky layers biscuits. Using a biscuit that flakes easily is important, because you’ll be dividing them in half to make each slider. Bake the biscuits per package instructions. To make the slaw, start by making the simple dressing. Mix four table spoons of olive oil and vinegar. Add black pepper and crushed red pepper flakes. Next, take shredded cabbage, and blend in bowl with dressing.
When your biscuits have cooled, pull them apart creating two equal pieces. Do this to each of your biscuits. You can add a slice of your favorite cheese. I used provolone cheese. Place the salmon on top of the bottom biscuit. Add your cabbage slaw, and place the second biscuit piece on top. And you’re done! Enjoy.
I love seafood! Luckily I grew up in California where I have access to fresh seafood whenever I like. My boyfriend on the other hand wasn’t the biggest fan of seafood when we first met. Little by little I started incorporating seafood into his diet. The trick was adding bold flavors, and a component of each dish had to be something he loved.
A hobby of mine is to mimic recipes I experience while dining out. Over the weekend we had a late lunch at Bravo in Santa Monica. I ordered a seafood dish, which my boyfriend loved. I decided to mimic the dish for dinner last night, but remixed it by adding my own twist. It’s very important to put your own spin on recipes. Take what you love about a dish, and make it your own.
The dish I had ordered was tilapia served with risotto and steamed vegetables. I decided to swap the risotto for pasta. I had never tried whole wheat pasta before, so I thought I would give it a try. I picked up two large pieces of tilapia from the market. My boyfriend loves capers, so I thought I would add them to the dish as well.
I drizzled olive oil over the fish, and then seasoned the fillets with Italian seasonings, red pepper flakes, and garlic salt. I cooked the fish in a mix of olive and vegetable oil. While the fish was cooking, I boiled water and cooked the whole wheat pasta. When the pasta was cooked I added olive oil, balsamic vinegar, and red pepper flakes then mixed. I plated the pasta, added the capers, and placed the fish off to the side.
The dish was a success with my boyfriend, who would have never ordered seafood in his life. You can get anyone to eat anything if you incorporate things they love into a dish. Remember leave out the red pepper flakes if you or your guests can’t handle spice.