One of my favorite fish to eat is salmon
I love it grilled, broiled, smoked and even raw as sushi
One of my favorite ways to eat salmon is seared and on a sandwich!
Lets start by making a remoulade sauce to go on our sandwich
Remoulade is a French mayonnaise based sauce or condiment and here is our take on one that we love to serve with this dish
We will need 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of dill (fresh or dry), 1 teaspoon of paprika, 1/2 teaspoon of cayenne and 1/2 teaspoon of Sriracha sauce
Place all ingredients in a bowl and whisk together
Place in the refrigerator to chill until being used
Now it’s time to work on the salmon
We have around a 1 1/2 pound filet of salmon
I like to feel along the center line of the fish for pin bones
Remove any that you find
We are trimming off the belly fat and the tail section (cook these up for your favorite pet)
I’m going to cut 4 even portions from this and save what’s left for another day
Place these in a sheet pan
We sprinkled these with a dry rub
Click the following link to make your own
Preheat your oven to 350 F
Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat
Once the pan is starting to lightly smoke, lay in your salmon filets
Sprinkle the back of the fish with a little more rub
Sear for 4 minutes
Gently flip the salmon
Place in the oven and cook another 4-6 minutes or until a knife easily pierces the thickest part of the fish
Remove and allow to rest for several minutes
While the salmon rests let’s work on toppings as well as the rolls
We will need 1 red onion, some lettuce and some tomatoes
Peel and slice the onion very thinly, cut the lettuce into serving sizes and slice up the tomatoes
Time for some roll maintenance!
We are using 4 ciabatta rolls
Slice them open, spread some butter on them and lightly toast in a pan
Now it’s time for assembly
For demonstration purposes we will do one
I’m confident you will do the rest!
Let’s start with a nicely toasted ciabatta roll
Spread some remoulade on the top and bottom
Next is some lettuce on the bottom
Time for a delicious salmon filet
Thinly sliced onions coming up next
And finally some tomatoes
Take a bite of this bad boy and I promise you will be hooked (pun intended)!
Enjoy!!!
Simply Sundays! ~ Seared Salmon Sandwich
Ingredients
For the remoulade
1 cup of mayonnaise
2 tablespoons of Dijon mustard
1 teaspoon of dill (fresh or dry)
1 teaspoon of paprika
1/2 teaspoon of cayenne
1/2 teaspoon of Sriracha sauce
For the salmon
1 1/2 pound salmon filet
2 tablespoons of olive oil
4 ciabatta rolls
1 red onion
lettuce
tomatoes
Directions
For the remoulade
In a bowl mix together 1 cup of mayonnaise, 2 tablespoons of Dijon mustard, 1 teaspoon of dill (fresh or dry), 1 teaspoon of paprika, 1/2 teaspoon of cayenne and 1/2 teaspoon of Sriracha sauce. Place in the refrigerator to chill until being used
For the salmon
Feel along the center line of a 1 1/2 pound salmon filet for pin bones. Remove any that you find. Trim off the belly fat and the tail section. Cut 4 even fillets from this and save what’s left for another day
Place these in a sheet pan and sprinkle with Southwestern Dry Rub. Preheat your oven to 350 F. Heat 2 tablespoons of olive oil in an oven proof pan over medium high heat. Once the pan is starting to lightly smoke lay in your salmon fillets. Sprinkle the back of the fish with a little more rub
Sear for 4 minutes. Gently flip the salmon. Place in the oven and cook another 4-6 minutes or until a knife easily pierces the thickest part of the fish. Remove and allow to rest for several minutes
Peel and slice 1 red onion very thinly, cut some lettuce into serving sizes and slice up some tomatoes. Slice open 4 ciabatta rolls, spread some butter on them and lightly toast in a pan. Spread some remoulade on the top and bottom of the rolls. Add lettuce, salmon, red onion and tomatoes and serve
Tools used to make this recipe
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
Architec Gripperwood Cutting Board
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