Jamaican Jerk Salmon Sliders with Grilled Pineapple and Crispy Sweet Potato Fries
Spicy grilled Prince William Sound Sockeye Salmon, sweet Hawaiian rolls, grilled pineapple, creamy avocado and lime mayo served with crispy sweet potato fries.
Ingredients
- Ingredients:
For the Sliders:
- Eight 3 ounce salmon fillets I cut 6 ounce fillets in half
- 2-3 teaspoon avocado or sunflower oil
- Jamaican Jerk Seasoning*
- 1 ½ teaspoon kosher salt**
- Pineapple fresh, trimmed and cut into 8 ½” rounds
- 2 medium to large Avocados peeled, pit removed and sliced
- 1 C lettuce I used small red baby butter lettuce leaves
- 8 Hawaiian Sweet rolls or slider buns, cut in half
For the Lime mayo
- ⅔ C Mayo
- 1 teaspoon Lime zest
- 1 ½ teaspoon Lime Juice
- salt to taste only if it needs it
For the Sweet Potato Fries:
- 2 lbs Sweet potatoes peeled and cut into thin strips
- 1 tablespoon corn starch
- 1-2 tablespoon Avocado or sunflower oil
- salt
- pepper
Instructions
- Start the sweet potatoes before grilling the salmon.
- Preheat oven to 400 Deg F. Line 2 baking sheets with foul. Lightly oil.
- Place the sweet potato strips into a bowl and toss with cornstarch until well covered. Shake off excess. Drizzle with oil and toss again until well coated. Place the sweet potato strips onto the prepared baking sheets. Line them up next to each other but not touching. Bake for 15 minutes, flip then bake for another 15. If not crispy enough you can flip and bake for another 5-10 until crisp. When the sweet potatoes are done season well with salt and pepper and let cool for a few min before serving.
- While the sweet potatoes are cooking prep and grill the salmon and pineapple.
- Preheat grill to medium high. Lightly oil each salmon piece and season with Jamaican Jerk seasoning. If your seasoning blend doesn’t have salt, season each salmon piece with a little salt as well. Lightly oil the pineapple slices.
- Place the pineapple slices on one half of the grill and grill for about 5 minutes. Flip and grill another 5 minutes. Flip again. Place the salmon on the other half of the grill and grill for 3-4 min a side, flipping once. Cook for 5 min a side for more well done salmoln. Once the salmon is done to your likeness, remove both the salmon and the pineapple from the grill. You can remove the core from the pineapple if you would like and cut the slices in half to layer on the sliders since the rings are slightly larger than the slider buns.
- Let the salmon rest while the sweet potatoes are just about done being baked.
- Lightly toast the slider buns or rolls.
- Mix together the mayo, lime zest and juice. Generously spread the lime mayo on the bottom roll or bun. Top with several lettuce leaves. Then layer on the salmon, avocado and pineapple. Spread a little more lime mayo on the top bun. Hold together with a long toothpick or cocktail skewer. Serve with sweet potato fries and cold beer.
Notes
I didn’t give an exact measurement of the Jamaican Jerk spice because it its up to you how much you want to use. A little or a lot if you want really spicy. I season just lightly with it since I don’t want it to be so hot my mouth is on fire. I have made the mistake in the past with being way too generous with jerk seasoning and the meal was inedible. Please season according to how mild or hot you would like it.
If the Jerk seasoning you have doesn’t have salt please season your salmon with salt as well as the jerk spice. I add around ¼ teaspoon per 3 ounce salmon piece.
Don’t use canned pineapple. It is way too watery and won’t hold up to grilling very well.