Sunday, March 11, 2012

Why have bread when you can have a salmon....

Open-Face Salmon Sandwich with Sweet Mustard Sauce

I found this great recipe while searching for salmon.  I just wanted a new taste to a sandwich and just had to share it with everyone.  Bodhi, Kitten and Mr. Danks would love if I dropped some LOL  So here it is

Sometimes a really great weekday dinner can be as simple as a beautifully grilled piece of fish on a great piece of bread. This open-face sandwich is one of my favorite evening meals in spring and early summer, when wild salmon are at their best. With great flavor and texture from the crunch of the lettuce, the creamy richness of the avocado, and a jolt of brininess from the capers, the sandwich is capped off with a simple sweet mustard sauce that you can also use as a glaze to brush on meat or fish before searing it.



Four 4-ounce salmon fillets skin removed, about 1 inch thick
3 tablespoons olive oil
2 tablespoons Sweet Mustard Sauce (below)
1½ teaspoons chopped cilantro
Salt and freshly ground black pepper
1 tomato cut into four ½-inch slices
1 red onion cut into four ½-inch slices
4 slices dark rye bread or multigrain bread
4 romaine lettuce leaves with tough end discarded
1 avocado halved, pitted, peeled, and cut into ¼-inch slices
1 large hard-boiled egg cut into quarters
1½ teaspoons capers rinsed and drained
Juice of 1 lime
Sweet mustard sauce (makes 3::4 cup)
2 tablespoons Dijon mustard
1 tablespoon honey
3 tablespoons olive oil
Juice of 1 lime
¼ teaspoon salt
Freshly ground black pepper


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 The Mustard Sauce

1. Whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously. Stir in the lime juice and season with the salt and pepper.

© 2009 Marcus Samuelsson

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