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
GRILLED SALMON SANDWICHES
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 15
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
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 SALAD SANDWICH
Steps:
- Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
- Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.
Nutrition Facts : Calories 613.5 calories, Carbohydrate 55.5 g, Cholesterol 48.7 mg, Fat 31.8 g, Fiber 10.9 g, Protein 27.2 g, SaturatedFat 5.9 g, Sodium 691.7 mg, Sugar 8.7 g
GRILLED SALMON SANDWICHES
When our family was all home, I made this recipe often. As the children grew up, it became more difficult to be together for a meal, but Sunday evenings were always ours. These delicious sandwiches helped make those meals special. -June Formanek, Belle Plaine, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 sandwiches.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first five ingredients. Spread over 4 bread slices. Top with remaining bread., Beat egg and milk; dip sandwiches in mixture. Brown on a well-greased griddle or skillet on both sides. Serve immediately.
Nutrition Facts : Calories 376 calories, Fat 20g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 756mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.
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.
GRILLED SALMON PITA SANDWICHES
When cooking fish, I like to season simply and focus on the cooking method to yield moist and delicious results with flavor that speaks for itself. This recipe focuses on that, using lots of lemon zest to enhance the fresh flavor of salmon. Served on grilled pita brushed with garlic butter and topped with a crunchy Asian-inspired broccoli and carrot slaw, I hope it becomes one your favorite fish sandwiches.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the salmon: Combine the oil, lemon zest, salt and pepper in a large bowl. Add the salmon cubes and toss to coat. Marinate at room temperature for 15 to 20 minutes.
- To make the slaw: Whisk the mayonnaise, orange juice, vinegar, gochujang, sesame oil and salt together in a medium bowl. Add the carrots, broccoli, scallions and sesame seeds and toss to combine. Set aside while you grill the salmon, or refrigerate the slaw for up to 3 hours before serving.
- Preheat a grill pan over medium heat. Divide the salmon between 4 to 6 metal skewers (or wooden skewers soaked in water for 1 hour). Place the skewers on the pan and grill, turning to get grill marks on all four sides, until the salmon is cooked to the desired doneness, about 6 minutes for medium-rare salmon. Transfer to a plate and let rest a few minutes.
- For the pitas: Place the butter and garlic in a small microwave-safe bowl and microwave until the butter is melted and the garlic becomes very fragrant, about 30 seconds. Brush the pitas with the garlic butter and place on the grill pan until lightly toasted and warmed through, about 1 minute per side.
- Place a pita on a plate, top with the broccoli slaw and then the grilled salmon from 1 skewer. Serve immediately with lemon wedges.
GRILLED SALMON SANDWICH
Flat, wide fillets cut from the tail of the salmon work well for this open-face sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Combine mustard and sugar in a small bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
- Heat a grill or grill pan until very hot. Brush salmon with remaining oil; season with salt and pepper. Grill for 5 minutes, or until browned. Turn and cook for another 5 minutes, or to desired doneness.
- Toast bread and place on plates. Top each with wilted arugula and a salmon fillet. Drizzle mustard sauce over top. Serve immediately.
GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE
Herbed mayo offers a cool counterpoint to the smoky rub patted onto the fillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
- Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.
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