Best Salmon Sandwiches With Avocado And Sun Dried Tomato Pesto Mayo Recipes
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 PESTO FOCACCIA SANDWICHES
I'm lucky I don't ever have to use canned salmon, so I use grilled fresh salmon leftovers for this great sandwich. My recipe source here is the Alaska Seafood Marketing Institute who acknowledged Edwina Gadsby of Great Falls, Montana. This recipe was 1 of 6 winners of the "LUV SALMON SO MUCH" recipe contest & it's a winner in my book too. This makes a very good brunch or luncheon item, but is also esp good for TO GO occasions because of its easy portability & the fact the sandwinches can be made up to 6 hrs in advance. Enjoy!
Provided by twissis
Categories Lunch/Snacks
Time 15m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean salmon of any bony material & place in a med bowl. Add pesto, onion, tomatoes, mayo & lemon peel. Mix well.
- Split bread choice in half. Layer lettuce leaves on bottom half of bread. Top w/salmon mix & top of bread.
- Cut into 4 pieces. Serve immediately or cover w/plastic wrap & refrigerate up to 6 hrs before serving.
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.
SUN-DRIED TOMATO MAYONNAISE
I admit it-I'm a mayo fanatic. And I'm always looking for ways to kick it up. This tomato-y sauce is good slathered on burgers, brushed on grilled meats or as a dipping sauce for just about anything. -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Time 5m
Yield about 1/2 cup.
Number Of Ingredients 2
Steps:
- Stir together mayonnaise and pesto until well blended. Spread on hamburgers, or serve as desired.
Nutrition Facts : Calories 96 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SALMON AND AVOCADO SANDWICHES
What a great play of flavors - fresh salmon, fresh lime, smoked salmon, avocado and a bit of onion and tomato for back up all come together for a wonderfully messy, lush sandwich. Sandwiches and bruschette are a great way to serve salmon left over from the night before. Excerpted from Simply Salmon by James Peterson.
Provided by SmHerndon
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Toast the slices of bread. Butter 4 of the slices or brush them with olive oil on one side. If you didn't season the salmon when you cooked it, sprinkle it with salt and pepper.
- Stack the salmon, smoked salmon (if using), onion, tomato, and lettuce on the 4 slices of buttered toast. Spread the avocado slices evenly over the other ingredients, squeeze a little lime juice over it, and season with salt and pepper. Cover with the remaining bread slices.
SALMON SANDWICHES WITH AVOCADO AND SUN-DRIED TOMATO PESTO MAYO
Steps:
- Lightly salt and pepper the salmon filet Grill Salmon until done medium, approximately 4 minutes per side Combine mayo with sun-dried tomato pesto Toast rolls, layer mayo, tomato and avocado. Add salmon. Toast rolls and
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