OPEN-FACED GRILLED SALMON SANDWICHES

Open-Faced Grilled Salmon Sandwiches image

In my family, we love to fish. What better reward from a day of fishing than eating what you just caught? We make salmon in several ways, but this one is the family favorite. -Stephanie Hanisak, Port Murray, New Jersey

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 salmon fillets (1 inch thick and 5 ounces each), skin removed
3/4 cup mesquite marinade
1/4 teaspoon pepper
4 slices sourdough bread (1/2 inch thick)
1/4 cup tartar sauce
4 iceberg lettuce leaves
4 lemon wedges, optional

Steps:

Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes., Drain salmon, discarding marinade. Sprinkle salmon with pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork., Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.

Nutrition Facts : Calories 436 calories, Fat 17g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1226mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.