1 3/4 pounds salmon fillet, skinned and cut into 2-inch squares
3 tablespoons teriyaki sauce
12 soft slider-size rolls, split open
1/3 cup mayonnaise
1 teaspoon wasabi powder
1 teaspoon rice wine vinegar
1 tablespoon peanut or canola oil
1 cup baby spinach leaves
1/4 cup pickled ginger
If you want to use a whole wheat roll, see if your grocery store has whole wheat potato rolls. I know they're a bit indulgent, but the soft potato rolls are ideal here, as the soft texture of the salmon won't hold up to a crusty bakery roll. Bulk up the vegetables in this meal by serving these sliders with a simple salad of 1 thinly sliced seedless cucumber tossed with 2 tablespoons soy sauce, 2 tablespoons honey, 2 tablespoons rice wine vinegar and 1 teaspoon sesame oil.
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