Salmon and Sweet Potato Sliders

Print

Ever since Lord Sandwich the Third created his first masterpiece, sandwiches have been the “best thing since sliced bread.” I wasn’t immune to it’s charms – until celiac disease kicked gluten out of my life a year ago.

Sometimes I’ll choke down a gluten-free slice, but I’m still on the hunt for my replacement Wonderbread. Who would have thought it would be a sweet potato? I’ve explored homemade, sweet potato fries before, but it wasn’t until I thought of cutting them into circular slices to use as a bread replacement that my taste buds rocketed to heaven.

Take a moment and picture it: soft and fluffy sweet potato rounds, still warm and crisp from the oven, sandwiching a thick slice of juicy, lemon-baked salmon. A thick cushion of fish and potato, along with avocado and spinach, creating the perfect bite every time. Needless to say, this recipe lands on my meal plan at least once a week!

It’s easy – only two dishes and forty total minutes cooking required. It’s allergy friendly – no gluten, dairy, eggs, or nuts in the picture! And it’s beyond delicious.

Further Food Nutritionist Commentary:

We love Casey’s take on salmon sliders! Gluten-free alternatives to old standbys like white buns are often full of additives and generally require an increase in fat or sugar to enhance flavor and texture. Casey's take on a slider “bun” takes advantage of the naturally rich flavor of the sweet potato, without any unhealthy additions.

The sweet potato also adds a hefty dose of immune-boosting and cell-repairing vitamins A and C - important for Celiacs like Casey, and others with digestive-related conditions, who are rebuilding worn-down small intestines. Because anemia often goes hand-in-hand with Celiac, Casey thoughtfully added spinach, which contributes a significant amount of iron. Pairing salmon and avocado gives a double-dose of anti-inflammatory omega-3 fatty acids, and the colorful dish is rich in antioxidants that help fight free radicals, keeping cells at their healthiest. The boost of fiber from the sweet potato, coupled with the healthy fats, are guaranteed to keep you full and satisfied longer than any slider you've had before!

By Casey Giltner, Nutrtionist
array(2) { [0]=> array(3) { ["thumb"]=> string(90) "https://www.furtherfood.com/wp-content/uploads/2014/12/Cromwell-Casey-Salmon-4-150x150.jpg" ["full"]=> string(82) "https://www.furtherfood.com/wp-content/uploads/2014/12/Cromwell-Casey-Salmon-4.jpg" ["attachment_id"]=> string(4) "1282" } [1]=> array(3) { ["thumb"]=> string(90) "https://www.furtherfood.com/wp-content/uploads/2014/12/Cromwell-Casey-Salmon-1-150x150.jpg" ["full"]=> string(82) "https://www.furtherfood.com/wp-content/uploads/2014/12/Cromwell-Casey-Salmon-1.jpg" ["attachment_id"]=> string(4) "1280" } }

Salmon and Sweet Potato Sliders

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Servings: 2

Ingredients

1 medium/large sweet potato or yam

2 teaspoons coconut oil (or olive oil)

1 lb of salmon

1 teaspoon thyme (dried)

1 teaspoon oregano (dried)

½ teaspoon salt

1 teaspoon parsley (dried)

1 lemon

(optional to use other spices)

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. While it is heating up, cut the sweet potato into round slices 1/4 to 1/2 inch thick. The thicker the rounds, the longer they will cook. Don’t worry about perfection – just watch out for fingers!
  2. Next, put the rounds in a bag and pour a teaspoon or so of oil – just enough to give them all an oil bath.
  3. Spread the slicked rounds on a baking sheet lined with foil so they overlap as little as possible. Finally, pop them into the preheated oven for 40 minutes, flipping halfway through.
  4. Place the salmon skin down on a baking pan lined with foil. Pour a teaspoon of oil over the fish and spread it evenly using your fingers or plastic wrap for less mess.
  5. Sprinkle a layer of all the spices and salt (to taste) over the salmon.
  6. Cut the lemon into thick slices and lay over the fish.
  7. Cover the baking pan with a lid or another sheet of foil and place in the oven with the sweet potato rounds until cooked through. Depending on the size and thickness, it may take 25-35 minutes.
  8. Once done, take the sweet potatoes and salmon out of the oven. Cut the salmon and stack between two pieces of sweet potatoes each.
Preheat oven to 425 degrees Fahrenheit. While it is heating up, cut the sweet potato into round slices 1/4 to 1/2 inch thick. The thicker the rounds, the longer they will cook. Don’t worry about perfection – just watch out for fingers! Next, put the rounds in a bag and pour a teaspoon or so of oil – just enough to give them all an oil bath. Spread the slicked rounds on a baking sheet lined with foil so they overlap as little as possible. Finally, pop them into the preheated oven for 40 minutes, flipping halfway through. Place the salmon skin down on a baking pan lined with foil. Pour a teaspoon of oil over the fish and spread it evenly using your fingers or plastic wrap for less mess. Sprinkle a layer of all the spices and salt (to taste) over the salmon. Cut the lemon into thick slices and lay over the fish. Cover the baking pan with a lid or another sheet of foil and place in the oven with the sweet potato rounds until cooked through. Depending on the size and thickness, it may take 25-35 minutes. Once done, take the sweet potatoes and salmon out of the oven. Cut the salmon and stack between two pieces of sweet potatoes each.

Nutrition Information

Per Serving: Calories: 416; Total Fat: 19g; Saturated Fat: 6g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 125mg; Sodium: 710mg; Potassium: 1398mg; Carbohydrate: 12g; Fiber: 2g; Sugar: 4g; Protein: 46g

Nutrition Bonus:  Vit A: 223%; Vit C: 21%; Iron: 17%

Print
further food collagen

Leave a comment

Your email address will not be published.

2 thoughts on “Salmon and Sweet Potato Sliders

  1. Pingback: 13 Further Food Snacks Worth Watching the Superbowl For | Further Food

Send this to friend