Best Salmon Club Sandwich With Dill Caper Aioli Recipes

SALMON SANDWICH

Salmon Sandwich image

Provided by Food Network

Time 35m

Yield 4 sandwiches

Number Of Ingredients 39

Ingredients

4 (4-ounce) salmon fillets
Olive oil
4 teaspoons chopped thyme
Salt
Freshly ground black pepper
Potato Dill bread or good quality bakery bread
1 Japanese cucumber
Salmon Remoulade, recipe follows
2 tomatoes, sliced
4 ounces arugula, cleaned
House Dressing, recipe follows
Lemon Aioli, recipe follows
1 tablespoon drained and chopped capers
2 teaspoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon chopped tarragon
2 tablespoons finely chopped red onion
1/4 cup chopped dill
2 tablespoons chopped chives
1/4 cup chopped basil
1 1/2 cups chopped smoked salmon
2 egg yolks*
1 tablespoon Dijon mustard
1 1/2 ounces roasted garlic
1 lemon, juiced
2 cups olive oil/canola blend
1 tablespoon lemon zest
2 teaspoons chopped thyme
Salt
White pepper
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons Zinfandel vinegar
2 tablespoons Sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper

Steps:

Preheat the oven to 400 degrees F. Preheat a grill.
Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

PECAN-CRUSTED BAKED SALMON WITH LEMON-DILL AIOLI

Pecan-Crusted Baked Salmon with Lemon-Dill Aioli image

A deliciously unexpected combination of creamy and crunchy atop flaky baked salmon.

Provided by Dishing It

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 pound salmon fillets
salt and ground black pepper to taste
½ cup mayonnaise
1 teaspoon minced garlic
1 teaspoon chopped fresh dill
½ medium lemon, juiced
½ cup pecans

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Cut salmon into smaller, equal-sized portions if needed. Pat dry. Season with salt and pepper.
Mix mayonnaise, garlic, dill, and lemon juice together in a bowl. Season with salt.
Place the pecans in a food processor. Pulse for 1 second and check the size of the pieces. You want it to be not quite powdery, but still with some larger chunks. Continue to pulse in 1-second bursts until desired consistency is achieved.
Place the salmon on a baking sheet. Layer the top of the salmon with aioli, then with pecans, until completely covered.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Nutrition Facts : Calories 486.2 calories, Carbohydrate 4.5 g, Cholesterol 66.2 mg, Fat 43.5 g, Fiber 2 g, Protein 21.4 g, SaturatedFat 6.4 g, Sodium 210.8 mg, Sugar 0.9 g

SALMON CLUB SANDWICH WITH DILL CAPER AIOLI

Salmon Club Sandwich With Dill Caper Aioli image

There is nothing ordinary about this sandwich. The salmon is lightly seasoned and cooked perfectly. A cool and tangy caper dill aioli is smeared onto a toasted bun. Then, tomato, lettuce, and bacon top off this amazingly delicious sandwich. With layers of fresh flavors, this is an impressive club sandwich that's easy to prepare.

Provided by Robin Lieneke

Categories Sandwiches

Time 30m

Number Of Ingredients 14

Ingredients

2 8 oz. salmon filets
4 slice bacon, crispy
2 pretzel or ciabatta buns
1 c dill caper aioli
1 tomato, sliced thick
2 leaves romaine lettuce
1/2 small red onion, sliced thin
DILL CAPER AIOLI
3/4 c real mayonaise
1/4 c sour cream
1 Tbsp lemon juice
1 tsp fresh basil, minced
2 tsp fresh dill weed
2 Tbsp capers with brine

Steps:

1. Season salmon with salt, pepper, onion powder and garlic powder.
2. Melt 1 tablespoon butter in a skillet with 1 tablespoon of olive oil.
3. Sauté salmon flesh side first about 4-5 min. Turn over and sauté skin side approx 3-4 min. Drain on paper towels.
4. To make aioli, mix all ingredients together and season to taste with salt & pepper. Set aside. You can make this ahead and store in the fridge.
5. To assemble: Toast buns and spread each side with aioli. Stack lettuce, tomato, onion, and bacon. Place a salmon filet on each stack. Top with remaining bun. Cut in half and enjoy.