Shoreline Salmon Sliders and Crispy Slaw

Ingredients

• 12 servings canola oil for grilling
• 0.3 cup whipped cream cheese softened
• 12  dinner rolls mini
• 1 tablespoon lemon pepper seasoning 
• 6 ounce cabbage shredded red
• 2 tablespoons red wine vinegar 
• 1.5 pounds salmon fillet skinless
• 12 servings salt and pepper black freshly ground
• 2  scallions sliced
• 2 tablespoons spicy brown mustard 
• 1 teaspoon sugar 
• 0.3 cup chili sauce sweet
• 0.3 cup tartar sauce 

Equipment

• bowl
• paper towels
• whisk
• grill

Directions

1. Watch how to make this recipe.
2. Preheat the grill to medium-high heat.
3. Cut the salmon into 2-inch squares so that you get 12 portions, 2 to 3 ounces per portion.
4. Sprinkle both sides of each salmon square with the lemon pepper seasoning.
5. Brush the grill grates with a paper towel that has been soaked in canola oil. Grill the salmon until just cooked through, about 3 minutes per side. In a large bowl, whisk together the mustard, red wine vinegar and sugar.
6. Add the cabbage and scallions and toss to coat. In a small bowl, stir together the sweet chili sauce and tartar sauce with the cream cheese.
7. Spread about 1 teaspoon sauce on both the tops and bottoms of the mini buns.
8. Place a square of salmon on a bun and top with the crispy slaw.