GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
SALMON SALAD SANDWICHES
A creamy lemon and dill mixture combines with canned salmon to create these easy Salmon Salad Sandwiches. A delicious, no-fuss meal for lunch or dinner!
Provided by Valerie Brunmeier
Categories Lunch Main Course Sandwiches
Time 10m
Number Of Ingredients 11
Steps:
- Combine all the ingredients for the Salmon Salad in a bowl, mixing until well combined.
- Layer the Salmon Salad on sturdy sandwich bread with your toppings of choice.
Nutrition Facts : ServingSize 1 sandwich, Calories 349 kcal, Carbohydrate 27 g, Protein 23 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 38 mg, Sodium 889 mg, Fiber 1 g, Sugar 1 g
SALMON SALAD SANDWICHES
These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
SALMON SANDWICH
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.
GRILLED SALMON SANDWICH WITH DILL SAUCE
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
- Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
- Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.
Nutrition Facts : Calories 930.9 calories, Carbohydrate 29.6 g, Cholesterol 145.2 mg, Fat 67 g, Fiber 2.2 g, Protein 50.7 g, SaturatedFat 12.6 g, Sodium 1079.3 mg, Sugar 4.1 g
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