Berbere is a spice mixture which usually consists of chili peppers, garlic, ginger, dried basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It serves as a key ingredient in the cuisines of Ethiopian cooking.
Makes 4 appetizers
Vegetable oil for grates
8 oz. frozen mango chunks, thawed
2 limes, juiced and zested, divided
1 ¼ teaspoons, plus 1 tablespoon Ethiopian berbere spice, divided
1 cup mayonnaise
¼ teaspoon, plus ½ teaspoons kosher salt, divided
¼ teaspoon, plus ¼ teaspoon black pepper, divided
½ cup chopped cherry tomatoes, seeded
½ cup chopped pineapple chunks, in can
1 tablespoon finely chopped red onion
4 thick cut slices apple wood smoked bacon, cut in half
Olive oil spray for cooking
4 soft slider buns, cut in half
4 small pieces of uncooked fresh salmon, about 3 oz. each
1 cup baby greens
Heat a barbecue grill to 500F-600F. Rub grates with vegetable oil.
To make the mango remoulade, mix the mango, 1 tbsp. lime juice, lime zest, 1 ¼ tsps. berbere spice, mayonnaise, ¼ tsp kosher salt and 1/4 tsp. pepper in a small food processor and process to smooth. Refrigerate until needed.
To make the salsa, add the tomatoes, pineapple, 2 teaspoons lime juice, and red onion. Season with kosher salt and pepper and mix. Set aside.
Put the bacon in a large cast iron skillet and heat to medium on the grill. Cook to crisp. Remove to a paper towel lined plate to drain.
Meanwhile, to make the spice rub, combine 1 tablespoon berbere spice, ½ tsp. kosher salt, ¼ teaspoon black pepper in a small bowl and mix.
Lightly spray each piece of slider roll with olive oil spray. Put on the grill to toast, about 30 seconds per side. Remove and keep warm. Lightly spray each piece of salmon with olive oil spray. Sprinkle a generous amount of spice mix on both sides of each piece of salmon, (about 1 teaspoon for each piece). Place the salmon on the grill and cook until cooked through, about 3 minutes per side. Remove. To build the sliders, place a nice helping of remoulade on the bottom buns. Add a small handful of baby greens. Add a piece of salmon, 2 halves of bacon, ¼ cup salsa, and drizzle more sauce on top. Top with bun and serve warm.
Skinnytip! Use low-fat mayonnaise and turkey bacon.