Lemon and Dill Salmon Sliders with Avocado and Tomatoes
1 lb. Salmon Fillet
1 cup Greek Yogurt
2 tbsp. Butter (room temp)
2 tbsp. Olive Oil
1 clove Garlic (chopped)
Fresh Dill (chopped)
1 tsp. Salt
2 avocados (chopped)
2 Roma tomatoes (sliced)
Bibb or Butter Lettuce
Ground Black Pepper
Preheat BGE to 350 F.
Allow grilling plank to soak in water for 30 minutes prior to grilling.
In bowl, mix the yogurt, 2 tsp. lemon juice, salt and pepper to taste and 1 tablespoon chopped dill. Put in refrigerator and allow to chill for 10 minutes.
In another bowl, mix the olive oil, butter, garlic, 1 tsp. lemon zest and 2 tablespoons chopped dill. Rub this mixture into the salmon. Lightly sprinkle with salt and pepper.
Slice the remaining lemon and place the slices on the fillet.
Place the Salmon on the grilling plank and grill for 20-25 minutes or until flaky.
Slice into smaller pieces. The size of your slices will be dependent on the rolls you choose to use.
Assemble sliders starting out with the lettuce, then salmon, then yogurt, then tomato and finally topped with chopped avocado.
Secure the sliders with toothpicks.