Blackened Salmon Lettuce Wraps

Blackened Salmon Lettuce wraps sitting in a wooden tray lined with brown parchment paper

These easy-to-make Blackened Salmon Lettuce Wraps are the perfect recipe when you are looking for a healthy and delicious meal. Also, these lettuce wraps are gluten-free and low-carb! Bursting with flavors and packed with protein, these salmon bites wrapped in crisp greens are as pleasing to the palate as they are to the eyes. In addition, this healthier version of a salmon taco makes for a great meal prep idea.

Blackened Salmon Lettuce wraps sitting in a wooden tray lined with brown parchment paper

WHAT DOES IT MEAN TO BLACKEN?

If you are looking to amp up any meal with big and bold flavors, a blackening seasoning blend will do the trick! Yes, blackening seasoning is spicy and it does bring a little heat, but not overpowering like other fiery seasoning blends. However, if you are looking to add a blast of heat to your dish, you can easily adjust the amount of cayenne pepper.

Although this cajun-type of seasoning is available for purchase, I highly recommend making your own. Honestly, you likely have everything to make this delicious homemade seasoning in your spice drawer. Leftover seasoning can be sealed in an airtight container and will last up to three months in your pantry.

Just to clarify, the term blackening actually refers to the cooking technique, using a cast iron pan with high heat. Cooking the protein in this manner will give it a charred crust on both sides.

Cubed salmon blackening in a cast iron pan

SALMON ALTERNATIVES

Although blackened salmon works incredibly inside these lettuce wraps, any of the following blackened proteins are great substitutes/alternatives:

  • chicken
  • shrimp
  • ahi tuna
  • white fish (ie. cod, flounder, mahi, grouper)
  • beef
  • tofu

Air Fryer Salmon Bites

Here’s how to use the air frying to prepare these spicy salmon bites:

  • preheat the air fryer to 390°
  • spray the inside of the basket with non-stick spray
  • place the salmon bites (may have to prepare in batches depending on the size of the air-fryer)
  • air fry the salmon for about 8 to 10 minutes, flipping halfway (internal temperature should be 145° for salmon that is not sushi-grade

TIPS ON MAKING THE BEST BLACKENED SALMON LETTUCE WRAPS

  • High-Quality Salmon: Start with fresh, high-quality salmon fillets. Look for wild-caught salmon for the best flavor and nutritional value.
  • Perfectly Seasoned: Ensure your salmon is well-seasoned with the blackened seasoning blend. Rub the spices onto the salmon evenly, allowing them to infuse into the flesh.
  • Searing Technique: When searing the salmon, use a hot skillet with a bit of olive oil. Aim for a crispy and flavorful blackened crust while keeping the inside moist and tender.
  • Balanced Spice Blend: Adjust the level of heat in your blackened seasoning blend according to your taste preferences. Maintain a balance between smokiness, heat, and depth of flavor.
  • Fresh Toppings: Choose fresh and ripe ingredients for your toppings. Vibrant tomatoes, diced red onions, fresh jalapeños, creamy avocado, and fragrant cilantro enhance both flavor and texture. Fresh mango salsa is also a great alternative.
  • Experiment: Don’t be afraid to experiment with variations. You can try different types of lettuce (butter lettuce is a great alternative), add a drizzle of yogurt sauce or hot sauce, or incorporate other creative toppings.
  • Freshness is Key: While meal prepping is convenient, for the best experience, assemble and enjoy the wraps as close to serving time as possible. This helps maintain the crispness of the lettuce and the overall freshness of the dish.
  • Meal Prep: This salmon recipe is great for meal prep. Keep the lettuce and salmon bites separate until you are ready to enjoy.
Blackened salmon bites in large lettuce leaves
Blackened salmon bites topped with fresh salsa in large lettuce leaves

WHAT TO SERVE WITH BLACKENED SALMON LETTUCE WRAPS

Although these Salmon Lettuce Wraps make for a complete, protein-packed and healthy meal, here are a few serving suggestions:

  • white or brown rice
  • coconut rice
  • sweet potato fries
  • grilled corn on the cob

Drizzle with any of these tasty sauces:

How To Store Salmon Lettuce Wraps

If you plan to consume these fish lettuce wraps within a few days, store them in the refrigerator. It’s best to store the blackened salmon bites and lettuce, separately.

Reheat the salmon in the oven, or on the stovetop.

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One blackened salmon lettuce wrap on a piece of brown parchment paper garnished with fresh salsa and homemade avocado lime crema

Blackened Salmon Lettuce Wraps

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Description

These easy-to-make Blackened Salmon Lettuce Wraps are the perfect recipe when you are looking for a healthy and delicious meal. Bursting with flavors and packed with protein, these salmon bites wrapped in crisp greens are as pleasing to the palate as they are to the eyes. In addition, this healthier version of a salmon taco ma for a great meal prep idea.

Ingredients

Scale
  • 1 pound salmon, skinless and cut into bite-sized chunks
  • 2 tablespoons olive oil, divided
  • 4 tablespoons blackening seasoning (see recipe below)
  • 6 large lettuce leaves
  • 3 plum tomatoes, diced
  • 2 teaspoons red onion, minced
  • 1 small jalapeño, diced
  • 1 tablespoon fresh cilantro, chopped (plus more for garnish)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons lime juice
  • 1 teaspoon lime zest

For the blackening seasoning:

  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 to 2 teaspoons cayenne pepper

Instructions

  1. In a small bowl, combine the tomatoes, red onion, jalapeño, fresh cilantro, salt, pepper, lime zest, lime juice and 1/2 tablespoon olive oil. Mix well and set in fridge while we prepare the salmon.
  2. Add the salmon chunks to a bowl with 1/2 tablespoon of olive oil. Gently toss to coat the salmon. Sprinkle on the blackening season. Coat each salmon bite in the seasoning blend.
  3. Heat a cast iron pan to medium-high. When hot, add the remaining tablespoon of olive oil and move around to fully coat the bottom of the pan. 
  4. Once the oil is hot (smoking), add the salmon chunks to the pan. Allow them to blacken and crisp up on one side prior to flipping. 
  5. Gently flip and sear the remaining sides. Remove from pan. 
  6. Arrange lettuce leaves on a platter. 
  7. Fill each lettuce leaf with 4 to 5 pieces of blackened salmon. 
  8. Top each with a spoonful of fresh salsa.
  9. Additionally, garnish with your favorite sauce. (See post for suggestions)
  10. ENJOY!
@charlottefashionplate

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Equipment

Notes

  • choose quality salmon
  • ensure each salmon chunk is coated with the seasoning
  • use fresh toppings (crisp lettuce, ripe tomatoes, fresh cilantro, etc.)
  • coat heated cast iron pan with olive oil prior to blackening the salmon (the oil will act as a barrier to ensure the salmon won’t stick to the pan)
  • blacken salmon in batches if you need to (do NOT overcrowd the pan)
  • do NOT overcook the salmon (the bites will take less than 3 minutes to sear)
  • serve the lettuce wraps alone, or see post for suggested pairings
  • Prep Time: 10 minutes
  • Cook Time: 5
  • Category: Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: Seafood

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Miso Maple Glazed Salmon

A filet of miso maple glazed salmon sitting on a bed on white rice with sautéed snow peas in a white bowl

This Miso Maple Glazed Salmon strikes the perfect balance between sweet and savory, creating a harmonious symphony of flavors. The combination of umami-rich miso paste and the natural sweetness of maple syrup creates a glaze that coats the salmon with a tantalizing caramelized crust. Each bite delivers a delightful burst of contrasting tastes, making this dish an absolute crowd-pleaser. In addition, this salmon recipe is so quick and easy to prepare. It’s a perfect dish for any weeknight and is great for meal prep.

A filet of miso maple glazed salmon sitting on a bed on white rice with sautéed snow peas in a white bowl

LET’S TALK SALMON

Typically, Faroe Island salmon is my go-to when creating salmon recipes. The fat lines in this salmon make it difficult to overcook, and become dry.

This type of salmon is farm-raised using sustainable aquaculture practices. However, it is raised in a contained area of the salmon’s natural habitat. The Faroe Islands have strict regulations in place to ensure the well-being of the fish and minimize environmental impact.

Wild-caught salmon is harvested from their natural habitats, where they roam freely and feed on natural food sources.If you are looking for a sustainable, wild-caught salmon alternative to Faroe Island, King (Chinook) salmon is a great choice.

Flavor Profile and Texture

Faroe Island Salmon is known for its rich and fatty texture, offering a buttery and tender mouthfeel. It has a milder flavor compared to some wild-caught salmon varieties. On the other hand, the flavor and texture of wild-caught salmon can vary depending on the species and its environment. It tends to have a more robust flavor and firmer texture due to its natural diet and active lifestyle.

Both Faroe Island Salmon and wild-caught salmon are excellent sources of omega-3 fatty acids, which are beneficial for heart health and brain function. The specific levels may differ depending on the species, diet, and environmental factors.

Salmon Substitutes

  • Arctic Char is another viable substitute for salmon. It is a cold-water fish with a flavor profile reminiscent of a cross between salmon and trout. It has a rich and buttery texture and can be cooked in a variety of ways.
  • For vegetarian or vegan options, seitan or tofu can be used as substitutes for salmon. These plant-based alternatives can be marinated and cooked to mimic the texture and flavors of fish. However, it’s important to note that the taste and texture will differ from actual salmon. Be sure to check out my recipe for Miso Glazed Vegan Scallops!
  • Chicken can also be a great alternative. It’s important to note that it won’t provide the same flavor or nutritional composition. However, chicken’s versatility, affordability, and widespread availability make it an excellent choice for those seeking a substitute for salmon in various recipes and dietary preferences.

Hungry for More?

If you love this recipe, be sure to check out some of my other favorite salmon recipes!

WHAT IS MISO PASTE?

At the heart of this salmon recipe lies the secret ingredient, miso paste. Miso paste is a traditional Asian ingredient made from fermented soybeans, grains (such as rice or barley), salt, and a type of fungus called koji. It is known for its distinct umami flavor and is a versatile ingredient used in a wide range of Asian and non-Asian dishes. Miso paste comes in different varieties, with white miso and red miso being two commonly found types.

The choice between white and red miso depends on the desired flavor profile and the specific dish being prepared. Both types offer unique characteristics that can elevate the taste of a wide range of dishes, providing a delightful umami boost to your culinary creations.

White miso, given its mild flavor, is often used in miso soup, salad dressings, and marinades for seafood or light proteins. It also blends well with dairy products, making it suitable for creamy sauces or spreads.

Red miso’s robust flavor makes it ideal for hearty soups, rich broths, and savory sauces. It adds depth and complexity to braised dishes, glazes, and roasted vegetables. Red miso is great in small quantities to enhance the umami taste in vegetarian or vegan dishes.

TIPS ON MAKING THE BEST MISO MAPLE GLAZED SALMON

Honestly, this recipe for Miso Maple Glazed Salmon could not be easier. Here are a few tips and acceptable substitutes:

  1. Choose high-quality salmon fillets for the best results.
  2. Pat the salmon filets dry prior to seasoning and brushing on the glaze.
  3. Allow the salmon to “marinate” in the glaze as the oven is preheating.
  4. Feel free to marinate the salmon longer for more pronounced flavor.
  5. If miso paste is not readily available, you can find it in the Asian section of most grocery stores or at specialty Asian markets.
  6. Use “real” maple syrup.
  7. Substitute honey for the maple syrup.
  8. Coconut aminos are a great alternative to soy sauce.
  9. Add fresh ginger and minced garlic to the miso mixture, if you prefer.
  10. Adjust the sweetness and saltiness of the glaze to suit your personal taste preferences.
  11. Adjust the cooking time based on the thickness of the salmon fillets. Thicker cuts may require slightly longer cooking times.
  12. Baking is an alternative to broiling. Bake at 400° for 10-15 minutes, depending on the thickness of the salmon. Broil for a minute or two at the end to caramelize the glaze.
  13. Garnish your plated dish with sesame seeds and fresh herbs, such as cilantro, parsley or green onions, to add a touch of freshness and visual appeal.

AIR FRYER MAPLE GLAZED SALMON

Air frying salmon provides a convenient and healthier cooking option while still delivering a crispy and flavorful result:

  • Preheat the air fryer to 400°F (200°C).
  • Lightly grease the air fryer basket or use parchment paper to prevent sticking.
  • Place the seasoned and glazed salmon fillets in a single layer, leaving some space between each fillet for proper air circulation.
  • Cook the salmon in the preheated air fryer for about 8 to 12 minutes, depending on the thickness of the fillets.

HOW TO SERVE MISO MAPLE GLAZED SALMON

Pairing the flavorful and savory Miso Maple Glazed Salmon with complimentary side dishes can create a well-rounded and satisfying meal. Here are some side dish options that would work well with this easy quick and easy weeknight meal:

  • steamed white or brown rice
  • roasted or steamed vegetables
  • sautéed greens
  • Asian slaw
  • grilled asparagus

STORING LEFTOVER SALMON

Properly storing leftover Maple Glazed Salmon is essential to maintain its quality and ensure food safety. Once cooled, transfer the leftover salmon to an airtight container or wrap it tightly in plastic wrap or aluminum foil.

Place the container of leftover Miso Salmon in the refrigerator promptly, preferably within two hours of cooking. Consume within 2-3 days. However, it is always best to rely on your senses and discard the salmon if it shows any signs of spoilage, such as an off odor, slimy texture, or unusual coloration.

Reheat the prepared salmon gently, and at a low temperature in the oven or on stovetop, to avoid drying it out.

You can freeze the leftover Maple Glazed Salmon. Before freezing, ensure that the salmon has cooled completely. Wrap it tightly in plastic wrap or aluminum foil, or place it in a freezer-safe bag, removing as much air as possible to prevent freezer burn. Freeze up to 3 months. When ready to use, thaw the salmon in the refrigerator overnight before reheating.

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A filet of miso maple glazed salmon sitting on a bed on white rice with sautéed snow peas in a white bowl

Miso Maple Glazed Salmon

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No reviews

Print Recipe

Description

This Miso Maple Glazed Salmon strikes the perfect balance between sweet and savory, creating a harmonious symphony of flavors. The combination of umami-rich miso paste and the natural sweetness of maple syrup creates a glaze that coats the salmon with a tantalizing caramelized crust.

Ingredients

Scale
  • 2, 6-8 ounce salmon filets (skin on or skin off)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 tablespoons white miso paste
  • 2 tablespoons real maple syrup
  • 1 teaspoon soy sauce or coconut aminos
  • 1 teaspoon rice vinegar or mirin
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds, for garnish
  • herbs for garnish (cilantro, green onion or parsley)

Instructions

  1. Preheat the broiler or oven.
  2. In a bowl, combine the miso paste, maple syrup, soy sauce, rice vinegar and sesame oil.
  3. Oil the bottom of an oven-safe dish or pan. 
  4. Pat the salmon filets dry. 
  5. Add the salmon to the baking pan. Season with salt and pepper.
  6. Brush the filets with the miso maple mixture (tops and sides).
  7. Place under the broil (middle rack). Broil for about 8 to 10 minutes depending on the thickness of the fish.
  8. Move the oven rack closer to the broiler and broil for another 1 to 2 minutes to caramelize the glaze. 
  9. Serve garnished with sesame seeds and fresh herbs. 
  10. ENJOY!

Notes

  • cooking times will vary depending on the thickness of the fish
  • broil with the rack in the middle position first
  • move rack closer to the broil for 1 to 2 minutes at the end to caramelize the glaze
  • see post for serving options and other tips
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Olive Oil Potato Salad

Olive Oil Potato Salad in a glass bowl.

Whether you’re planning a summer barbecue, a picnic in the park, or a relaxed dinner at home, this Olive Oil Potato Salad is an ideal choice. Its mayo-free goodness, vibrant flavors, and adaptability to different serving temperatures make it a standout dish for the season. As the salad sits, the flavors meld together, resulting in a harmonious combination of textures and tastes. Unlike traditional Potato Salads that are typically chilled, this recipe is best enjoyed warm or at room temperature.

Olive Oil Potato Salad in a glass bowl.

WHY POTATO WITHOUT MAYO?

When it comes to potato salads, the traditional creamy dressing often relies heavily on mayonnaise. While mayo certainly has its place, this Olive Oil Potato Salad takes a different approach, offering a lighter and healthier alternative. By substituting mayo with extra-virgin olive oil, the saturated fat content is reduced, without compromising flavor.

This easy Potato Salad recipe is a must-try for salad enthusiasts and potato lovers alike.

A summertime staple is excellent for potlucks, picnics, or outdoor gatherings, as it can be prepared in advance and maintains its deliciousness throughout the event. The absence of mayo also ensures food safety, allowing guests to indulge without worry.

WHAT MAKES THIS POTATO SALAD A PERFECT SUMMER SIDE DISH?

  • Mayo-Free Delight: Say goodbye to heavy, mayo-laden potato salads. This recipe focuses on the natural flavors of the ingredients, allowing the potatoes and seasonings to shine.
  • Light and Fresh: With a lighter dressing, this Olive Oil Potato Salad won’t weigh you down on hot summer days. It’s a refreshing and satisfying option that still delivers on taste.
  • Versatile Serving Options: This salad can be enjoyed warm, or at room temperature, making it a versatile option for outdoor gatherings or potlucks.
  • Potluck Winner: Since this Potato Salad doesn’t contain mayo, there’s no need to worry about it sitting out during a summer party. It remains delicious and safe to serve throughout the event.
  • Pairing Perfection: The flavors in this potato salad complement a wide range of summer dishes, including grilled meats, fresh seafood, and vibrant vegetable platters.

INGREDIENTS FOR OLIVE OIL POTATO SALAD

  • Potatoes: Yukon gold or red potatoes work best in this salad recipe. Use peeled or unpeeled potatoes, cut into cubes.
  • Olive oil: Choose a good-quality olive oil as this is the main condiment.
  • Seasonings and Spices: Although this Potato Salad is simply seasoned with paprika, salt and pepper, feel free to add your own blend of spices.
  • Onions: Minced white onion can be substituted for red onion.
  • Herbs: Add dill or your favorite herbs.

For a refreshing twist, add a squeeze of lemon!

HOW TO SERVE OLIVE OIL POTATO SALAD

The Olive Oil Potato Salad is incredibly versatile and pairs well with a variety of main dishes. Consider serving it alongside:

  • grilled meats, such as chicken, steak, or seafood
  • vegetarian options like grilled vegetables or a medley of roasted seasonal produce
  • a larger spread, accompanied by crusty bread or a selection of artisanal cheeses.
A cooked filet mignon and olive oil potato salad sitting on a white, oblong plate with a caprese stack salad in the background

STORAGE AND LEFTOVERS

Proper storage is key to maintaining the freshness and quality of your Olive Oil Potato Salad. To ensure its deliciousness even after preparation, follow these simple guidelines:

  1. Refrigeration: If you have leftovers or plan to make the salad in advance, store it in an airtight container and place it in the refrigerator. The chilled environment helps preserve the flavors and keeps the ingredients fresh. Make sure the salad is properly cooled before refrigeration to avoid any condensation that can affect the texture.
  2. Consume within a Few Days: While the Olive Oil Potato Salad can be refrigerated, it’s best to consume it within two to three days for optimal taste and texture. As time passes, the potatoes may start to lose their firmness, and the flavors might diminish.
  3. Stir Before Serving: Before serving the refrigerated salad, allow to come to room temperature. Give it a gentle stir to redistribute the dressing and ensure all the flavors are well combined.
  4. Adjust Seasonings, if Needed: If you find that the flavors have mellowed or need a little extra kick after refrigeration, feel free to adjust the seasonings accordingly. Add a pinch of salt, a squeeze of lemon juice, or a sprinkle of fresh herbs to revitalize the taste and elevate the salad.
  5. Avoid Freezing: Due to the nature of potatoes, freezing the Olive Oil Potato Salad is not recommended. Potatoes have a high water content, and freezing can cause them to become mushy.
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Olive Oil Potato Salad in a glass bowl.

Olive Oil Potato Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

Whether you’re planning a summer barbecue, a picnic in the park, or a relaxed dinner at home, this Olive Oil Potato Salad is an ideal choice. Its mayo-free goodness, vibrant flavors, and adaptability to different serving temperatures make it a standout dish for the season. As the salad sits, the flavors meld together, resulting in a harmonious combination of textures and tastes. Unlike traditional Potato Salads that are typically chilled, this recipe is best enjoyed warm or at room temperature.

Ingredients

Scale
  • 5 medium-sized Yukon gold potatoes, peeled and cubed
  • 1 1/2 teaspoons salt, divided
  • 1/2 to 3/4 cup olive oil
  • 1/4 red onion, minced
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Peel and cube the potatoes into bite-sized pieces.
  2. Soft boil with one teaspoon of salt until fork tender.
  3. While the potatoes are cooking, combine the 1/2 cup of olive oil with the remaining ingredients in a large bowl. Mix well.
  4. Drain the potatoes.
  5. Add them to the bowl and gently fold them in, covering with the olive oil mixture.
  6. Add the remaining olive oil, as needed.
  7. Taste for salt.
  8. Serve and ENJOY!

Notes

  • be consistent with the potato cuts
  • don’t forget to add salt to the water for boiling
  • boil the potatoes until just fork tender (not too soft)
  • gently fold the potatoes into the olive oil mixture
  • taste for salt before serving
  • can be served warm, or room temperature
  • store leftovers in the fridge and allow to come back to room temperature prior to serving
  • see post for additional notes, substitutions and tips!
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side dish
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 2/3 cup

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Ground Lamb Cabbage Rolls

A white bowl filled with two ground lamb cabbage rolls with potatoes.

Take a classic comfort dish for a spin with this recipe for Ground Lamb Cabbage Rolls. These Mediterranean-Style Stuffed Cabbage Rolls are a hearty and flavorful meal that’s perfect for any occasion. With the health benefits of ground lamb and cabbage, this slow cooked recipe is not only delicious but also nutritious. Whether you’re a seasoned cook or just starting out, this one-pot recipe is sure to become a new favorite in your kitchen.

A white bowl filled with two ground lamb cabbage rolls with potatoes.

WHAT DOES GROUND LAMB TASTE LIKE?

If you’ve never tried ground lamb before, it’s worth giving it a try to see if you enjoy its rich, savory taste. Eating lamb is part of my Serbian heritage. In fact, I’m quite sure lamb was given to me in my baby bottle.

Ground lamb has a distinct flavor that sets it apart from other types of ground meat. The taste of ground lamb can be described as rich, slightly gamey, and savory. It has a strong, earthy flavor that is similar to that of lamb chops or other lamb cuts. Some people may find the taste of lamb to be a bit too strong, while others enjoy it as a flavorful alternative to beef or pork.

TIPS ON MAKING THE BEST GROUND LAMB CABBAGE ROLLS

Although not traditional, I loved changing up a classic Cabbage Roll recipe by substituting ground beef with ground lamb. In addition, the use of lamb called for a variety of spices that would not normally be used when making the traditional recipe.

Here are a few tips to use when making these Lamb Stuffed Cabbage Rolls:

  • Salt the water for wilting the cabbage
  • Do NOT boil the leaves…a simmer is all you need to wilt the cabbage leaves (this will only take a few minutes)
  • Boiling the delicate leaves will make them fall apart
  • Drain the leaves on paper towels to soak up any excess water
  • Add the seasonings to the ground lamb, first
  • Do NOT over mix the meat mixture
  • Add the leftover raw, inner cabbage leaves to the bottom of the oven-safe pot to ensure the potatoes do not burn
  • Season every layer with a touch of salt and pepper (including the chopped tomatoes)
  • You can use whole tomatoes…just crush with your hands prior to adding them to the pot
  • Roll the stuffed cabbage rolls as tight as you can
  • Add enough stock to the pot to at least cover the cabbage rolls by half
  • Form meatballs with any leftover meat and add them to the pot
All of the ingredients for the Ground Lamb Mixture in a glass bowl ready to be mixed
A wilted piece of Napa cabbage laying on a white plate with a handful of ground lamb mixture placed on the core end of the cabbage
Eight uncooked ground lamb cabbage rolls sitting on a white plate
Thick-sliced potatoes covered with crushed tomatoes and layered with four raw, ground lamb cabbage rolls in a heavy bottom pot
Eight Ground Lamb Cabbage Rolls in a heavy bottom pot covered with crushed tomatoes ready to be cooked
A pot of cooked Ground Lamb Cabbage Rolls

HOW TO SERVE AND STORE LEFTOVER CABBAGE ROLLS

This Ground Lamb Cabbage dish is a hearty, one-pot meal. Serve the stuffed cabbage and potatoes with crusty bread, and/or a side salad. If you desire, top with sour cream or a yogurt sauce.

How to Store Cabbage Rolls

After making a delicious batch of Ground Lamb Cabbage Rolls, you may be wondering how to store them properly. Fortunately, cabbage rolls are easy to store and can be kept in the fridge or freezer for later consumption.

To store cabbage rolls in the fridge, place them in an airtight container. Make sure the cabbage rolls are completely cooled down before storing them in the fridge. Cabbage rolls can be stored in the fridge for up to 3-4 days. To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake in the oven at 350°F for 15-20 minutes, or until heated through.

Freezing Cabbage Rolls

If you want to store cabbage rolls for a longer period of time, freezing them is a great option. To freeze cabbage rolls, place them in an airtight container, or freezer-safe bag. Cabbage rolls can be stored in the freezer for up to 2-3 months.

When reheating frozen cabbage rolls, it’s important to thaw them first. You can do this by placing them in the fridge overnight. Once thawed, place the cabbage rolls in a baking dish and cover with foil. Bake in the oven at 350°F for 25-30 minutes, or until heated through.

When storing and reheating cabbage rolls, it’s important to keep food safety in mind. Always make sure that the cabbage rolls are heated to an internal temperature of 165°F before consuming. This will help prevent any food-born illnesses and ensure that your cabbage rolls are safe to eat.

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A white bowl filled with two ground lamb cabbage rolls with potatoes.

Ground Lamb Cabbage Rolls

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Take a classic comfort dish for a spin with this recipe for Ground Lamb Cabbage Rolls. These Mediterranean-Style Stuffed Cabbage Rolls are a hearty and flavorful meal that’s perfect for any occasion. With the health benefits of ground lamb and cabbage, this slow cooked recipe is not only delicious but also nutritious. Whether you’re a seasoned cook or just starting out, this one-pot recipe is sure to become a new favorite in your kitchen.

Ingredients

Scale
  • 1 1/2 pounds ground lamb
  • 1 large head Napa cabbage
  • 1 28-ounce can whole or chopped tomatoes
  • 2 russet potatoes, peeled and thick-sliced
  • 2 1/2 teaspoons salt, divided
  • 1 teaspoon black pepper
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper
  • 2 teaspoons lemon zest
  • 3 garlic cloves, minced
  • 1/4 white onion, minced
  • 3/4 cup cooked rice
  • 2 tablespoons fresh chopped parsley, plus more for garnish
  • 1 egg
  • 3 1/2 to 4 cups chicken stock

Instructions

  1. Preheat oven to 350°.
  2. Bring a pot or deep pan of water almost to a boil.
  3. Trim the bottom core of the Napa cabbage to release the leaves (you should get about 8 large leaves).
  4. Salt the water. Add the cabbage leaves and cook for about 2 minutes to wilt.
  5. Transfer onto paper towels to dry.
  6. Add the ground lamb to a large bowl. Sprinkle the meat with 1 teaspoon salt, the black pepper, cumin, coriander, and oregano. 
  7. Add the lemon zest, minced garlic and onions, cooked rice, fresh parsley and egg.
  8. Mix just until fully incorporated (Do NOT over mix). 
  9. Lay down one wilted cabbage leave onto a flat surface.
  10. Trim away any hard core.
  11. Grab some of the meat mixture and place on the core end. 
  12. Roll once, grab the sides and fold them on the top. Continue rolling to form.
  13. Finish the remaining. 
  14. Form meatballs with any of the remaining meat mixture.
  15. Line the bottom of an oven-safe, heavy bottom pot with the leftover raw cabbage leaves.
  16. Add the sliced potatoes in a single layer. Season with a touch of salt and pepper.
  17. Spoon on about 3/4 of the chopped tomatoes. Season with a sprinkling of salt.
  18. Place the cabbage rolls. Top with the remaining tomatoes. 
  19. Pour in the stock (Enough to cover the cabbage rolls by half).
  20. Cover and bake for 2 hours. 
  21. Serve the cabbage rolls with the melty potatoes. Garnish with fresh chopped parsley and cracked black pepper.
  22. ENJOY!

Notes

  • salt the water used to wilt the cabbage
  • do NOT boil the leaves as this may cause them to fall apart
  • one large head of Napa cabbage should yield about 8 usable leaves
  • do NOT over mix the ground lamb mixture
  • recipe will yield about 4 to 5 servings
  • see post for additional tips and notes
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Dinner
  • Method: Moderate
  • Cuisine: Polish/Serbian

Nutrition

  • Serving Size: 2 rolls

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Easy Roasted Potato Salad

A wooden bowl filled with Easy Roasted Potato Salad

Roasting potatoes for a potato salad is a simple and delicious way to elevate this classic dish. By bringing out the natural sweetness of the potatoes and adding extra flavor and texture, roasting can take a potato salad to a whole new level. This dish is both versatile and delicious, making it the perfect accompaniment to any meal. Whether you’re serving it alongside a hearty grilled steak or a light summer salad, this Easy Roasted Potato Salad is sure to impress your guests.

A wooden bowl filled with Easy Roasted Potato Salad

ADVANTAGES OF ROASTING POTATOES FOR POTATO SALAD

Roasting potatoes brings out their natural sweetness and gives them a crispy exterior. This adds texture and depth to the dish, making it more interesting and flavorful. When roasting potatoes for a potato salad, it’s important to evenly coat them in oil and seasoning. This will help them roast evenly and develop a nice crispy exterior.

Other advantages include:

  • roasting potatoes for a potato salad allows you to use different types of potatoes
  • allows you to experiment with different flavors and seasonings (add garlic and/or herbs while roasting)
  • you can use a wider variety of dressings (a classic vinaigrette or pesto dressing would work beautifully)
  • makes for a great presentation

INGREDIENTS FOR EASY ROASTED POTATO SALAD

The ingredients for this Easy Roasted Potato Salad is very similar to my Classic Potato Salad, with just a few exceptions:

Potatoes – Skin-on, baby red potatoes can be substituted with Yukon gold, or even sweet potatoes.

Spice Blend – Use mine, or roast the potatoes with your favorite spices. Add a few cloves of garlic for another level of flavor.

Dressing – The classic mayo-based dressing can be replaced with a vinaigrette, for a lighter version.

Vegetables – In addition to the celery and red onion, add some of your favorite vegetables (eg. carrots, dill pickles, relish).

Hardboiled Eggs – Eggs are typically a part of a Classic Potato Salad, but feel free to leave out.

Herbs – In addition to the fresh parsley, add dill or other herbs.

TIP: A cast iron pan is perfect for roasting potatoes. Use it, if you have one!

INSTRUCTIONS

  1. Preheat your oven to 400°F.
  2. In a large bowl, toss your baby red potatoes with olive oil, salt, pepper, paprika, garlic powder and onion powder. Arrange them on an oil coated cast iron pan or baking sheet lined with parchment paper, making sure they are not too crowded.
  3. Roast the potatoes for about 25-30 minutes, or until they are golden brown and crispy.
  4. As the potatoes are roasting, prepare the hardboiled eggs.
  5. In a large salad bowl, mix together the Miracle Whip (mayo), sour cream, Dijon, black pepper, minced celery, minced red onion and chopped fresh parsley.
  6. Chop the hardboiled eggs and fold them into the dressing.
  7. Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Then, transfer them to the bowl.
  8. Gently coat the roasted potatoes with the dressing.
  9. Taste for salt.
  10. Garnish with fresh chopped parsley.
  11. Serve this Easy Roasted Potato Salad warm or chilled, and ENJOY!

HOW TO SERVE AND STORE POTATO SALAD

One of the best things about this Easy Roasted Potato Salad is that it can be served warm, or cold. If you’re serving it warm, be sure to let the potatoes cool for a few minutes before adding the dressing. This will prevent the dressing from becoming too warm and running off the potatoes.

If you’re serving it cold, refrigerate the potato salad for a few hours before serving to allow the flavors to meld together.

Roasted Potato Salad is a versatile dish that can be served in many different ways. Here are some ideas for how to serve this potato dish:

  • on it’s own as a vegetarian meal
  • alongside grilled meats (steak, chicken, fish, pork)
  • on a salad
  • in a wrap
  • as a side with a sandwich

Storing Leftover Roasted Potato Salad

If you have leftover Roasted Potato Salad, you’ll want to make sure to store it properly to keep it fresh and safe to eat. Here are some tips for storing roasted potato salad:

  1. Refrigerate promptly: If you’re not going to eat this Easy Roasted Potato salad right away, be sure to refrigerate it as soon as possible. Bacteria can grow rapidly at room temperature, so it’s important to get the potato salad into the refrigerator within 2 hours of making it.
  2. Use an airtight container: To keep the roasted potato salad fresh, store it in an airtight container. This will help prevent it from drying out or absorbing other odors in the fridge.
  3. Keep it separate from other foods: When storing roasted potato salad in the fridge, be sure to keep it separate from other foods. This will help prevent cross-contamination and the spread of bacteria.
  4. Label and date: To keep track of how long the roasted potato salad has been in the fridge, be sure to label the container with the date you made it. Leftover roasted potato salad will keep for up to 3-4 days in the fridge.
  5. Don’t freeze: Roasted potato salad doesn’t freeze well, so it’s best to avoid freezing it. The texture and flavor can be affected by freezing, and the potatoes may become mushy when thawed.
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A wooden bowl filled with Easy Roasted Potato Salad

Easy Roasted Potato Salad

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Description

Roasting potatoes for a potato salad is a simple and delicious way to elevate this classic dish. By bringing out the natural sweetness of the potatoes and adding extra flavor and texture, roasting can take a potato salad to a whole new level.

Ingredients

Scale
  • 6 to 8 baby red potatoes, skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 2 eggs, for hardboiling
  • 3/4 cup Miracle Whip or mayo
  • 1/3 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon black pepper
  • 1 1/2 stalks celery, minced
  • 1/4 red onion, minced
  • 2 tablespoons fresh chopped parsley, plus more for garnish

Instructions

  1. Heat oven to 400°.
  2. Rinse and dry the potatoes. Cut into large chunks.
  3. Add the potatoes to a large bowl. Pour on the olive oil.
  4. Season with the salt, pepper, paprika, garlic and onion powders.
  5. Mix well to fully coat the potatoes.
  6. Place the potatoes into an oil-lined cast iron pan, or parchment-lined baking sheet.
  7. Roast for about 20-25 minutes, or until tender and golden brown (flip with a spatula a few times while roasting).
  8. As the potatoes are roasting, make the hardboiled eggs.
  9. In a large salad bowl, combine the Miracle Whip (mayo), sour cream, Dijon, black pepper, celery, onions and fresh parsley.
  10. Chop the eggs and gently fold them into the dressing.
  11. Once the potatoes are done roasting, allow them to cool for about five minutes before adding them to the bowl.
  12. Gently mix (fold) in the potatoes to fully coat in the dressing.
  13. Taste for salt.
  14. Garnish with fresh chopped parsley.
  15. Serve warm, or cold.
  16. ENJOY!

Equipment

Notes

  • keep the skin on the potatoes for added texture and flavor
  • coating the potatoes in oil and seasoning will help them roast evenly and develop a nice crispy exterior
  • if you can, use a cast iron pan to roast the potatoes
  • adding sour cream to the mayo is a game-changer
  • reduce the amount of mayo and sour cream for a lighter dressing
  • allow the potatoes to cool for about 5 minutes prior to adding them to the mixture
  • can serve this potato salad warm, or cold
  • see more tips and notes in post
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side dish
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 3/4 cup

Did you make this recipe?

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GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Mediterranean-Style Baked Grouper

a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

If you’re looking for a flavorful and healthy dinner recipe that’s easy to make, look no further than to this Mediterranean-Style Baked Grouper recipe. This baked fish dish is packed with fresh ingredients like cherry tomatoes, lemon slices, olives, cannellini beans, and garlic. The combination of these ingredients gives this quick and easy weeknight dinner a savory, tangy flavor that’s sure to please.

a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

LET’S TALK GROUPER

Grouper is a type of fish that belongs to the family Serranidae. They are commonly found in tropical and subtropical waters and are known for their mild, delicate flavor and firm, white flesh. Grouper can be prepared in a variety of ways, including grilling, baking, and frying.

Grouper is low in calories, and high in protein. This type of fish is an excellent choice for those who want to eat healthy. It’s also a good source of omega-3 fatty acids, which are essential for maintaining heart health.

Substitutes for Grouper

If grouper is hard to locate, any of the following types of fish are great substitutes:

  1. Snapper – Similar in texture and flavor to grouper, snapper is a good substitute when grouper is not available.
  2. Halibut – Halibut has a firm, flaky texture and a mild flavor that makes it a good substitute for grouper in many recipes.
  3. Cod – Cod is a white fish with a mild, slightly sweet flavor and a firm texture that makes it a versatile substitute for grouper.
  4. Sea Bass – Sea bass has a mild, sweet flavor and a firm, flaky texture that makes it a good substitute for grouper.
  5. Mahi-Mahi – Mahi-Mahi has a mild, sweet flavor and a firm, flaky texture that makes it a good substitute for grouper in many recipes.

Alternatively, prepare this Mediterranean-Style fish recipe using salmon. It’s a must try, and another great substitute for grouper.

INGREDIENTS FOR MEDITERRANEAN-STYLE GROUPER

Grouper – Use skinless grouper. Use a whole filet, or individual filets cut to about 5 to 6-ounces per person. Baking time will lessen when using individual fish filets.

Seasoning – Feel free to adjust the spices to your liking.

Olives – In Mediterranean cuisine, olives are often used as a topping for salads and pizzas, and as an ingredient in sauces, stews, and casseroles. They add a rich, salty flavor to dishes and pair well with other traditional Mediterranean ingredients such as tomatoes and herbs like oregano and thyme.

Cannellini Beans – Cannellini beans are a great addition to a baked fish recipe, as they add protein, fiber, and a creamy texture that compliments the flavors of the fish and other ingredients.

Tomatoes – Tomatoes are a common ingredient in healthy Mediterranean fish recipes and are used for their bright color, sweet flavor, and nutritional value.

Mediterranean-Style Grouper ready to be baked. A round, white baking dish is filled with a grouper filet, lemon slices, cherry tomatoes, olives and cannellini beans

HOW TO MAKE HEALTHY MEDITERRANEAN BAKED FISH

As mentioned above, this baked fish recipe is easy to prep and will take only 20 minutes to bake:

  1. Preheat the oven to 375°.
  2. Rinse the skinless grouper fillets and pat them dry with a paper towel. Place them in a large baking dish lined with olive oil.
  3. Season the grouper with the spice mixture. Add thinly sliced lemon to the top of the grouper.
  4. Surround the baking dish with the cherry tomatoes, cannellini beans, olives and garlic.
  5. Drizzle everything with a touch of olive oil. Season with salt and black pepper.
  6. Cover the baking dish with foil and bake for 20-25 minutes, or until the grouper is cooked through and flakes easily with a fork.
  7. Remove the foil and broil the fish for an additional 2-3 minutes, or until the top is golden brown.
  8. Serve the Mediterranean-Style Baked Grouper right out of the oven with your favorite side.

HOW TO SERVE AND STORE BAKED FISH

Overall, the key to serving a great side dish with Mediterranean-Style Baked Grouper is to keep it light, fresh, and flavorful. Choose a pairing that compliment the flavors of the fish without overpowering it. The incredible sauce formed from the tomatoes is a perfect pairing to the briny olives and rich, creamy cannellini beans.

Here are a few suggestions for what to serve alongside your healthy baked grouper:

  • Roasted vegetables: Roasted vegetables like zucchini, eggplant, bell peppers, and onions are a perfect compliment to the flavors of the baked grouper.
  • Rice, Couscous or quinoa: A light and fluffy grain like basmati rice, couscous or quinoa is a great way to balance out the richness of the baked grouper.
  • Green salad: A simple green salad with lettuce, cucumber, and cherry tomatoes is a refreshing and healthy side dish that pairs well with the Mediterranean-style flavors of the baked grouper. Dress the salad with a light vinaigrette made with olive oil, lemon juice, and Dijon mustard.
  • Tzatziki sauce: Tzatziki is a creamy Greek yogurt sauce that is flavored with garlic, cucumber, and dill. It’s a perfect compliment to the rich and flavorful baked grouper, and adds a refreshing and tangy element to the dish.

Leftovers

Leftover Mediterranean-Style Baked Grouper can last in the fridge for up to 3 days, if stored properly. To store leftover baked grouper, follow these steps:

  1. Allow the leftover baked grouper to cool down to room temperature.
  2. Place the leftovers in an airtight container or wrap them tightly with plastic wrap.
  3. When you’re ready to reheat the leftovers, remove them from the fridge and allow them to come to room temperature before reheating.
  4. Reheat the leftovers in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are heated through.

It’s important to note that leftover baked grouper should be reheated to an internal temperature of 165°F (74°C) to ensure that it is safe to eat. Additionally, if the leftovers have been in the fridge for more than 3 days, or show any signs of spoilage such as an off smell or appearance, they should be discarded.

If you are a fan of grouper, try out a few of these recipes:

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a white, round baking dish filled with Mediterranean-Style Baked Grouper. Includes, grouper fish, olives, tomatoes, cannellini beans and lemon slices.

Mediterranean-Style Baked Grouper

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Print Recipe

Description

If you’re looking for a flavorful and healthy dinner recipe that’s easy to make, look no further than to this Mediterranean-Style Baked Grouper recipe. This fish dish is packed with fresh ingredients like cherry tomatoes, lemon slices, olives, cannellini beans, and garlic. The combination of these ingredients gives this quick and easy weeknight dinner a savory, tangy flavor that’s sure to please.

Ingredients

Scale
  • 1 lb. grouper filet, skinless and boneless
  • 1 tablespoon olive oil
  • 1/2 kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1 lemon, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1 can cannellini beans, rinsed and drained
  • 3/4 cup olives, pitted
  • 2 garlic cloves, sliced
  • 1 tablespoon fresh chopped parsley, for garnish

Instructions

  1. Preheat the oven to 375°.
  2. In a small bowl, mix together 1/4 salt, 1/2 teaspoon black pepper, the garlic and onion powder, paprika and oregano.
  3. Rinse the grouper filet(s) and pat them dry with a paper towel. Place them in a large baking dish lined with olive oil. 
  4. Season the grouper with the spice mixture. Top with thinly sliced lemon.
  5. Surround the baking dish with the cherry tomatoes, cannellini beans, olives and garlic.
  6. Drizzle everything with a touch of olive oil. Season with salt and black pepper. 
  7. Cover and bake for 20 to 25 minutes, or until the grouper is cooked through and flakes easily with a fork.
  8. Remove the cover and broil for 2 to 3 minutes, or until the top is golden brown.
  9. Serve immediately and ENJOY!

Notes

  • cut individual grouper filets into 5 to 6-ounce portions.
  • baking time will lessen when using individual filets
  • see post for additional tips and notes
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Easy
  • Cuisine: Seafood

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Columbia’s Famous 1905 Salad

Columbia's Famous 1905 Salad in a wooden bowl with big wooden forks

Columbia’s Famous 1905 Salad is a classic dish that has been a staple of the Columbia Restaurant in Tampa, Florida, for over a century. This iconic salad was first created by the restaurant’s founder, Casimiro Hernandez Sr., in 1905, and has been a beloved menu item ever since. The salad is a delicious mix of lettuce, ripe tomatoes, baked ham, Swiss cheese, olives, and a secret blend of dressing. The flavor of Columbia’s 1905 Salad is unique and unforgettable.

Columbia's Famous 1905 Salad in a wooden bowl with big wooden forks

THE HISTORY OF COLUMBIA’S 1905 SALAD

The Columbia Restaurant was founded in 1905 by Casimiro Hernandez Sr., a Cuban immigrant who came to Tampa in search of a better life. He started his restaurant in the heart of Ybor City, a vibrant and bustling neighborhood that was home to many other immigrants from Cuba, Spain, and Italy.

Thanks to Hernandez’s innovative and delicious menu, the restaurant quickly became a favorite among locals and visitors alike. In 1905, he created the Famous 1905 Salad. Easily, this new dish would become one of the restaurant’s most popular and enduring offerings.

According to legend, Hernandez created the salad on a busy day when he needed to come up with a quick and satisfying meal for a group of hungry customers. Creatively, he took ingredients that he had on hand, including lettuce, tomatoes, ham, and Swiss cheese, and combined them with a dressing made from his own secret recipe.

Amazingly, the resulting salad was an instant hit. The 1905 Salad soon became a signature dish at the Columbia Restaurant. Over the years, the recipe has been passed down through the Hernandez family, and is still made today using the same basic ingredients and dressing.

HOW TO MAKE THE 1905 SALAD

Thankfully, making Columbia’s Famous 1905 Salad is relatively simple. However, the key to its success lies in the quality and freshness of the ingredients.

  • fresh, crisp lettuce
  • ripe tomatoes
  • baked ham
  • Swiss cheese
  • green olives

The secret to the salad’s unique flavor is the dressing. Luckily, it’s available for purchase. The exact recipe is a closely guarded secret, known only to the Hernandez family and a few trusted employees. However, after careful investigation, most believe the dressing is a blend of olive oil, vinegar, Worcestershire sauce, garlic and other spices.

To make the salad, the ingredients are tossed together in a large bowl, and then drizzled with the dressing. The result is a colorful and flavorful dish that is as delicious as it is visually appealing.

WHY IS COLUMBIA’S 1905 SALAD SO FAMOUS?

Over a century after its creation, Columbia’s 1905 Salad is still one of the most popular dishes on the restaurant’s menu. Here’s why:

  • the salad is simply delicious
  • fresh greens, savory ham, tangy Swiss cheese, and briny olives pair perfectly with the dressing
  • Columbia’s 1905 Salad has a strong sense of history and tradition
  • the restaurant is a beloved institution in Tampa, Florida and has been a gathering place for generations of family and friends
  • when ordering the Famous 1905 Salad, diners feel like they are participating in this rich history and sense of community

TIPS ON MAKING COLUMBIA’S FAMOUS 1905 SALAD

  • use fresh ingredients
  • spin the lettuce to remove excess water
  • dress using a high-quality olive oil
  • homemade croutons can be substituted with store-bought

SERVING AND STORING 1905 SALAD

Serve this Famous 1905 Salad as a meal, or with your favorite protein. This tasty salad would be great for a dinner party, or easy weeknight meal. Who doesn’t like a quick and easy salad for dinner recipe?

If you are preparing this amazing ham and Swiss salad for meal prep, store without dressing! Honestly, I tested placing the leftover dressed salad in the fridge, and it was really good. Albeit not as crunchy, but still incredible!

Store leftover salad in an airtight container for up to 3 days. Leftover 1905 Salad Dressing with last up to a week in the fridge.

MORE SALAD RECIPES!

If you love salads of any kind, take a look at these fabulous salad recipes:

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all of the ingredients for Columbia's famous 1905 salad in a big wooden salad bowl

Columbia’s Famous 1905 Salad

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Description

Columbia’s Famous 1905 Salad is a classic dish that has been a staple of the Columbia Restaurant in Tampa, Florida, for over a century. This iconic salad was first created by the restaurant’s founder, Casimiro Hernandez Sr., in 1905, and has been a beloved menu item ever since.

Ingredients

Scale
  • 1 small head iceberg lettuce, chopped
  • 1/2 cup ham, julienned
  • 1/2 cup Swiss cheese, julienned
  • 2 large, ripe tomatoes or 1 cup cherry tomatoes
  • 1/4 Spanish or green olives
  • 1/4 red onion, thinly sliced
  • 1/2 cup Romano cheese, finely grated, plus for garnish
  • 1/2  to 3/4 cup croutons
  • cracked black pepper, for garnish

FOR THE DRESSING:

  • 1/2 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano

Instructions

  1. Mix all of the ingredients for the dressing in a bottle or bowl. Reserve.
  2. If making homemade croutons, cube bread and add to a bowl with a drizzle of olive oil and garlic salt. Lay on a baking sheet in a single layer. Bake in a 375° oven for 5 to 8 minutes. (toss a few times).
  3. Grab a large salad bowl. 
  4. Add in lettuce, red onion, cherry tomatoes, olives, ham, Swiss cheese, Romano cheese and croutons.
  5. Dress the salad to your liking (you will not need all of the dressing).
  6. Toss. Garnish with a touch more finely grated Romano cheese and freshly cracked black pepper.
  7. ENJOY!

Notes

  • spin the lettuce to remove added water
  • homemade croutons are best, but can be substituted with store-bought
  • use fresh ingredients
  • see post for additional notes and tips
  • Prep Time: 15 minutes
  • Category: Salad, Dinner
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

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GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Copycat Portillo’s Chopped Salad

The copycat version of Portillo's chopped salad in a big wooden bowl with wooden forks.

This hearty salad is a perfect meal for any time of day, whether you’re looking for a light lunch or a satisfying dinner. The good news is, you can easily recreate Portillo’s Chopped Salad at home using this recipe!

If you’ve ever visited a Portillo’s, you’re probably familiar with their famous chopped salad. It’s a refreshing and delicious mix of vegetables, meats, and cheese. All of the ingredients are chopped up into bite-sized pieces and tossed with a tangy, and slightly sweet, Creamy Italian Dressing.

Of course, I had to add my own spin on the famous salad. This salad recipe can be customized to your liking. You can add or subtract any ingredients you want, making it perfect for picky eaters, or those with dietary restrictions.

Ingredients

  • Lettuce: In my opinion, chopped mixed lettuce in a bag worked well. Feel free to substitute with chopped Romaine.
  • Bacon: The crispier, the better! Pre-cooked bacon can be used in a pinch!
  • Vegetables: Add or subtract to your liking.
  • Blue Cheese: Tangy blue cheese can be substituted with gorgonzola, feta, or your favorite cheese.
  • Dressing: This creamy Italian dressing was the perfect way to dress this salad. Simple olive oil and vinegar would be a great substitute.
  • Chicken: Leave out, or substitute with grilled shrimp.
  • Mayo: Yogurt would be a great substitute for the mayo.
  • Pepita: Roasted pepitas add another level of texture. Leave out, or substitute with your favorite toasted nuts!

How to Prepare Portillo’s Chopped Salad

  1. Start frying the diced bacon.
  2. As the bacon is frying, combine all of the ingredients for the dressing in a jar. Shake.
  3. Season the chicken breast with garlic powder, onion powder, paprika and black pepper on both sides.
  4. Cook the pasta to al dente, drain.
  5. Once the bacon is crisp, remove from the pan and allow the excess fat to drain on paper towels.
  6. Remove all but about two tablespoons of the bacon fat from the pan. Add the chicken breast.
  7. While the chicken is cooking, prep the remaining salad ingredients.
  8. Once the chicken is fully-cooked and browned on both sides, remove from the pan and chop into small pieces.
  9. Add the lettuce to a large bowl, along with the chicken, pasta and remaining ingredients.
  10. Dress the salad to your liking.
  11. Toss and serve in large bowls with crusty or garlic bread.

Tips on Making Copycat Portillo’s Chopped Salad

  • Feta or diced provolone can be substituted for the blue cheese.
  • To make this salad even healthier, eliminate the bacon and cheese. Add more vegetables like broccoli and/or cauliflower.
  • If you want to make this Copycat Portillo’s Chopped Salad ahead of time, you can prepare all of the ingredients and keep them separate until you’re ready to serve. Then just toss everything together with the dressing when you’re ready to eat.
  • This easy chopped salad can also be a great way to use up any leftover vegetables or meats you have in your fridge. Just chop them up and toss them in!
  • If preparing this crowd-pleasing salad for meal prep, leave out the avocado until ready to serve.
  • When chopping the ingredients, try to make the knife cuts as consistent, as you can. As for the red onion, I decided not to dice them. Oftentimes, a dice is just way too much of a bite. So, I sliced them very thin.
  • You WILL have leftover dressing! Store in the fridge for up to a week.
  • Serve with crusty bread or garlic toast!
Copycat Portillo's chopped salad in a wooden salad bowl ready to be dressed and tossed. The salad contains Romaine lettuce, diced avocado, halved cherry tomatoes, thinly sliced red onion, black pepper, cucumbers and black pepper.
Add the ingredients to a large bowl.
The copycat version of Portillo's chopped salad in a big wooden bowl with wooden forks.

How to Serve and Store Leftovers

This copycat Portillo’s Chopped Salad is hearty enough to serve on its own, but it also pairs well with:

  • Soup: A bowl of tomato basil soup or minestrone makes a comforting combo.
  • Bread: Serve with garlic bread, focaccia, or a warm baguette for a satisfying meal.
  • Serving: For the best texture, serve the salad immediately after adding the dressing. If you anticipate leftovers, keep the dressing separate and toss it in just before serving.
  • Storing: Store undressed salad in an airtight container in the refrigerator for up to 3 days. If already dressed, it’s best enjoyed within 24 hours to prevent sogginess.
  • Refreshing leftovers: If the lettuce softens, toss in a handful of fresh lettuce or cabbage to bring back some crunch before serving.

More Hearty Salad Recipes to Love

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The copycat version of Portillo's chopped salad in a big wooden bowl with wooden forks.

Copycat Portillo’s Chopped Salad

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Description

This hearty salad is a perfect meal for any time of day, whether you’re looking for a light lunch or a satisfying dinner. The good news is, you can easily recreate Portillo’s Chopped Salad at home using this recipe!

Ingredients

Scale
  • 4 slices thick-cut bacon, diced
  • 1  5 to 6-ounce boneless chicken breast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 3/4 cup ditalini pasta
  • 4 cups mixed lettuce in a bag
  • 1/2 cup blue cheese crumbles
  • 3/4 cup cherry tomatoes, quartered
  • 3 mini cucumbers, halved and sliced thin
  • 1/4 red onion, thinly sliced
  • 1 avocado, diced
  • 2 tablespoons roasted pepitas
  • 1 teaspoon black pepper

FOR THE DRESSING:

  • 1/2 cup mayo
  • 1/3 cup olive oil
  • 1/3 cup white wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons Herb de Provence or Italian seasoning
  • 1 garlic clove, minced
  • 1/3 cup Parmesan cheese, finely grated
  • 1 teaspoon sugar

Instructions

  1. Start frying the diced bacon.
  2. As the bacon is frying, combine all of the ingredients for the dressing in a jar. Shake.
  3. Season the chicken breast with garlic powder, onion powder, paprika and black pepper on both sides.
  4. Cook the pasta to al dente, drain.
  5. Once the bacon is crisp, remove from the pan and allow the excess fat to drain on paper towels.
  6. Remove all but about two tablespoons of the bacon fat from the pan. Add the chicken breast.
  7. While the chicken is cooking, prep the remaining salad ingredients.
  8. Once the chicken is fully-cooked and browned on both sides, remove from the pan and chop into small pieces.
  9. Add the lettuce to a large bowl, along with the chicken, pasta and remaining ingredients.
  10. Dress the salad to your liking.
  11. Toss and serve in large bowls with crusty or garlic bread.

Equipment

Large Wooden Salad Bowl

Notes

  • Don’t forget to salt the water for the pasta.
  • Chopped Romaine lettuce can be substituted for the bagged salad.
  • Add or Delete any of the salad ingredients based on your liking.
  • Salad yields 6 servings.
  • See post for more Tips and Notes!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Lunch, Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!

Cheesy Reuben Sliders with Homemade Russian Dressing

Six Cheesy Reuben Sliders sitting on top of a piece of brown parchment paper with chips and a bowl of homemade Russian dressing in the background

If you’re a fan of the Reuben Sandwich, then you’re going to love these Cheesy Reuben Sliders! These mini sandwiches are packed with all of the classic Reuben flavors – corned beef, sauerkraut, Swiss and Gruyere cheese, and a homemade Russian dressing – all nestled inside King’s Hawaiian buttery rolls. Above all, these small sandwiches are perfect for game day, parties, or just a fun family dinner. This crowd-pleasing recipe is sure to be a hit.

Are you a big fan of corned beef? If so, here are several ways your can prepare it at home, along with a few yummy recipes using corned beef as the star of the show:

Six Cheesy Reuben Sliders sitting on top of a piece of brown parchment paper with chips and a bowl of homemade Russian dressing in the background

WHAT IS A REUBEN SANDWICH?

A Reuben sandwich is a classic deli sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing. All of this goodness is sandwiched between slices of rye bread and grilled until the cheese is melted and the bread is crispy.

Typically, these toasty sandwiches are served hot and often accompanied by a pickle spear and a side of fries or potato chips. The Classic Reuben Sandwich is said to have originated in the early 20th century at the now-defunct Reuben’s Delicatessen in New York City. Ever since, it has become a beloved American classic.

Corned Beef

Corned beef is a type of meat that is typically made from brisket, which is a cut of beef from the breast or lower chest of the cow. The term “corned” refers to the curing process that the meat undergoes, which involves soaking it in a brine solution. Traditionally, the brine is made up of water, salt, sugar, and various spices such as cloves, allspice, and mustard seeds.

The curing process helps to preserve the meat and give it a distinctive salty and savory flavor. Corned beef is commonly used in sandwiches, stews, and other dishes, particularly in Irish and Jewish cuisine.

INGREDIENTS FOR CHEESY REUBEN SLIDERS

King’s Hawaiian Buttery Rolls – Any slider buns will do, but these are the best!

Corned Beef – A great way to use leftover homemade corned beef or grab some at the deli counter.

Sauerkraut – Thoroughly drain and squeeze out as much of the liquid as you can.

Swiss Cheese – Sliced or shredded.

Gruyère Cheese – Shredded is best. Can opt to leave out!

Russian Dressing – The classic condiment to a Reuben sandwich. Feel free to substitute with Thousand Island Dressing.

Melted Butter and Caraway Seeds – Brush the top of the buns with melted butter for extra flavor and texture. Caraway seeds are optional. However, the addition of the seeds give that dark rye flavor to the corned beef sliders.

Six uncooked Reuben sliders sitting on a parchment lined baking sheet ready to be baked. Sliders are filled with cheese, corned beef, sauerkraut and the top bun is brushed with melted butter and topped with caraway seeds

HOW TO MAKE REUBEN SLIDERS

These Cheesy Reuben Sliders are so easy to prepare. Honestly, every single bite is packed full of flavor!

  1. Preheat oven to 350°.
  2. Combine all of the ingredients for the Russian Dressing in a bowl. Mix well.
  3. Start assembling the reuben sliders.
  4. Slice the slider buns in half, horizontally, create one large top and bottom (do NOT separate the individual buns).
  5. Place the bottom layer on a parchment lined baking sheet or in a greased baking dish.
  6. Evenly, layer on the Swiss cheese, corned beef, sauerkraut and Gruyère cheese (all in that order).
  7. Spread a generous layer of Russian dressing on the inside of the top bun. Place top bun.
  8. Brush top bun with melted butter. Sprinkle on caraway seeds.
  9. Cover and bake for 15 to 20 minutes, or until the cheese is melted and the sliders are heated through.
  10. Remove cover and bake for an additional 5 minutes, or until the rolls are golden brown and crispy.
  11. Cut and serve with french fries, or potato chips!

SERVING AND STORAGE

Once the Cheesy Reuben Sliders are finished baking, remove them from the oven and let cool for a few minutes before serving. Honestly, these little sandwiches are the perfect size for snacking, and they’re sure to be a hit with anyone who loves a good Reuben Sandwich.

These mini Reuben Sliders are a great party food idea, perfect as a game day recipe, and/or for a family dinner. Easily serve with potato chips or hand cut fries, and do NOT forget the pickle!

To store, tightly wrap leftovers in foil or plastic wrap. Place in fridge for up to two days. Reheating is best done wrapped in foil in the oven.

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Six Cheesy Reuben Sliders sitting on top of a piece of brown parchment paper with chips and a bowl of homemade Russian dressing in the background

Cheesy Reuben Sliders with Homemade Russian Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

If you’re a fan of the classic Reuben sandwich, then you’re going to love these Cheesy Reuben Sliders! These mini sandwiches are packed with all of the classic Reuben flavors – corned beef, sauerkraut, Swiss and Gruyere cheese, and a homemade Russian dressing – all nestled inside King’s Hawaiian buttery rolls. Perfect for game day, parties, or just a fun family dinner. This crowd-pleasing recipe is sure to be a hit.

Ingredients

Scale
  • 1/2 package King’s Hawaiian Buttery Rolls
  • 1/2 pound corned beef
  • 3 slices Swiss Cheese
  • 3 ounces Gruyère cheese, shredded
  • 5 ounces sauerkraut, drained and liquid squeezed out
  • 2 to 3 tablespoons Russian dressing, plus more for serving (see recipe below)
  • 2 tablespoons melted butter
  • 1/2 to 1 teaspoon caraway seeds

FOR THE RUSSIAN DRESSING:

  • 1/2 cup mayo
  • 3 tablespoons ketchup
  • 1 teaspoon Sriracha
  • two dashes Worcestershire sauce
  • 1/2 shallot, grated
  • 1 tablespoon prepared horseradish
  • 1 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 350.
  2. In a bowl, combine all of the ingredients for the Russian Dressing. Mix well.
  3. Slice the slider buns in half, horizontally. Create one large top and bottom (do NOT separate the individual buns).
  4. Place the bottom layer onto a parchment lined baking sheet or in a greased baking dish.
  5. Evenly, layer on the Swiss cheese, corned beef, sauerkraut and Gruyère cheese (in that order).
  6. Spread a generous layer of Russian dressing on the inside of the top bun. Place top bun.
  7. Brush the top bun with melted butter. Sprinkle on caraway seeds.
  8. Cover with tin foil and bake for 15 to 20 minutes, or until the cheese is melted and the sliders are heated through.
  9. Remove the foil and bake for an additional 5 minutes, or until the rolls are golden brown and crispy.
  10. Cut and serve with french fries, or potato chips.
  11. ENJOY!

Notes

  • Sliced deli corned beef can be substituted for homemade corned beef.
  • Double both the sandwich and Russian dressing recipe if making a full package of Hawaiian rolls.
  • Be sure to squeeze out as much of the liquid from the sauerkraut.
  • See post for additional tips and notes.
  • Plan on at least 2 sliders per person.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer, Dinner
  • Method: Easy
  • Cuisine: American

Nutrition

  • Serving Size: 2 sliders

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

GET TO KNOW ME!

a photo of me leaning against a brick wall with my logo, "Charlotte Fashion Plate" to the left of me
a photo of me and my husband with our two dogs in Christmas pajamas sitting in front of a Christmas tree
a photo of me in a white dress sitting on a bench with my dog viva on her hind legs kissing me

I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Let’s Get Social!

Be sure to follow me on social media! I’m always talking food, fashion, and family! Honestly, I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! THANK YOU!