By | June 21, 2012
Photo Credit: Paul Brissman
Photo Courtesy by Paul Brissman
Grilled Salmon Sandwich Recipe
| Servings: | 4 |
| Calories: | 350 per serving |
| Prep Time: | 10 |
| Cook Time: | 15 |
| Total Time: | 25 |
Ingredients
- Four 4 ounce salmon fillets skin removed, about 1 inch thick
- 3 tablespoons olive oil
- 2 tablespoons Sweet Mustard Sauce (recipe follows)
- 1 1/2 teaspoons chopped cilantro
- salt and freshly ground black pepper
- 1 tomato cut into four 1/2-inch thick slices
- 1 red onion cut into four 1/2-inch thick slices
- 4 slices dark rye or multigrain bread
- 4 romaine lettuce leaves with tough ends discarded
- 1 avocado halved, pitted, peeled cut into 1/4 inch thick slices
- 1 large hard boiled egg cut into quarters
- 1 1/2 teaspoons capers rinsed and drained
- juice of 1 lime
- 2 tablespoons dijon mustard
- 1 tablespoon honey
- 3 tablespoons olive oil
- juice of 1 lime
- 1/4 teaspoon salt
- freshly ground black pepper
Directions
1. Heat a grill pan over high heat.
2. Brush the salmon fillets with 2 tablespoons of the olive oil. Place on the grill and grill until cooked through, about 2 minutes on each side.
3. Combine the sweet mustard sauce and the cilantro in a small bowl. Season with salt and pepper. Dip the tomatoes and onions in the mustard sauce.Place on the grill and cook for 1 minute on each side. Set aside. Brush the remaining 1 tablespoon olive oil on the bread. Place the bread on the grill for 30 seconds.Turn and grill for another 30 seconds.
4. To assemble the sandwiches, place a romaine leaf on each slice of bread. Place a grilled tomato slice on the romaine, then top with the salmon. On top of the salmon, layer the onion, avocado, egg, and capers. Drizzle with lime juice.
For Sweet Mustard Sauce
1. Whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously
2. Stir in the lime juice and season with salt and pepper
