How to make it
Cut the salmon into eight small pieces and press the skin side of the salmon into the Cajun seasoning. Repeat until all the pieces have been coated on one side.
Heat a large sauté pan on high then add a very small amount of cooking oil to the pan and carefully place the salmon, seasoned-side down in the pan and allow to cook for about 2 minutes. After 2 minutes, carefully turn each piece and sauté on the other side for about 2 minutes. Remove the blackened salmon filets from the pan to a serving dish.
Toss together the tri-color coleslaw, cilantro and green onions in a medium-sized bowl.
In a medium bowl, whisk together the Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs), Lee Kum Kee Chili Garlic Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Panda Brand Cooking Soy Sauce, Lee Kum Kee Pure Sesame Oil, honey, apple cider vinegar and vegetable oil until fully combined. Add the dressing to the slaw mix and toss until all the ingredients are coated with the dressing.
Slice the slider rolls in half and add the blackened salmon, seasoned side up, on the bottom of the slider roll. Top the salmon with Asian slaw. Add the top of the roll, serve and enjoy!