Chopped Fresh Salmon On A Bun Food

GRILLED SALMON SANDWICHES

Grilled Salmon Sandwiches image

Provided by Ina Garten

Time 45m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
12 fresh basil leaves
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

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 SLIDERS WITH SUN-DRIED TOMATO SPREAD

Salmon Sliders with Sun-Dried Tomato Spread image

My husband isn't a fan of salmon burgers, but he devoured these! The combination of feta, dill and fresh salmon on the toasted pretzel bun, topped with sun-dried tomato mayonnaise, changed his mind. The pickle adds tartness and crunch to balance the flavors and textures perfectly. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained and chopped
1/4 cup orange juice
3/4 cup mayonnaise
8 ounces crumbled feta cheese
1/3 cup crushed saltines
1 large egg, lightly beaten
3 tablespoons finely chopped red onion
2 tablespoons snipped fresh dill
1 pound salmon fillet, skinned, cut into 1-inch cubes
2 tablespoons olive oil
8 mini pretzel buns, toasted
16 hamburger dill pickle slices

Steps:

Place tomatoes and orange juice in a small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until thickened, about 15 minutes. Cool completely. Transfer to a small bowl; stir in mayonnaise. Refrigerate until serving., Meanwhile, in a large bowl, combine the feta, saltines, egg, red onion and dill. Place salmon in a food processor; pulse until coarsely chopped and add to feta mixture. Mix lightly but thoroughly. Shape into eight 1-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add patties in batches; cook until golden brown, 3-4 minutes on each side. Serve on buns with mayonnaise mixture and pickles.

Nutrition Facts : Calories 515 calories, Fat 35g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 738mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein.

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