Salmon Salad Sandwiches on Grilled Sour Dough

Sandwiches | 30 Minutes or Less | Seafood

SERVES 4 - START TO FINISH: 20 minutes
Recipe Scoop Salmon Salad Sandwiches on Grilled Sour Dough

Salmon Salad Sandwiches on Grilled Sour Dough

1 pound skin-on salmon fillets
2 teaspoons olive oil, fresh or partially frozen
1 shallot, finely chopped
1 stalk celery, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 cup light mayonnaise
2 tablespoon fresh lemon juice
salt and black pepper to taste
½ tablespoon butter, or more to taste
8 slices sour dough bread (about 30 g. each)

1. If your fish is frozen, begin defrosting according to the manufacturer’s instructions in your microwave. Pour the oil in the cold skillet and add the salmon fillets, skin side down. Cover and place over medium high heat and cook, covered for 5 to 6 minutes (partially frozen) or  3 to 4 minutes (fresh) or until skin is lightly browned. Carefully turn the fillets and cook for 3 to 4 (fresh) and 5 to 6 (partially frozen) more minutes, covered. Remove from heat and let rest, covered, while you mix together the dressing.
2. When fish stops sizzling, remove to a plate and cool until you can handle it. Using a fork, flake the meat away from the skin and add it to the bowl with the salad dressing. Stir to coat the fish well. And season with salt and black pepper to taste.
3. Wipe the cooled skillet that you used for the salmon with a paper towel and melt the butter over medium heat. Grill the bread on one or both sides, according to preference. Remove the bread to a serving plate and top with salmon salad filling. Serve immediately.

Salmon Salad Sandwiches on Grilled Sour Dough

 Approximate Values Per Sandwich: 343 calories , 11 g fat (2.4 g saturated), 54 mg cholesterol, 28 g protein, 32 g carbohydrates,1.2 g dietary fiber, 394 mg sodium

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