Grilled Salmon Sandwich With Green Apple Slaw Food

SALMON BURGERS WITH GREEN APPLE SLAW

Steps:

• Toss the sliced onion, cabbage, rice vinegar, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Mix the salmon with the diced onion, eggs, panko, 1/4 cup dill, 2 tablespoons crème fraîche, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Mix 1/4 cup creme fraiche with the remaining 1 tablespoon dill in a small bowl.
• Heat 2 tablespoons olive oil in a large nonstick skillet over high heat. Add the salmon patties and cook until browned and firm, 2 to 3 minutes per side.
• Add the apple to the cabbage mixture. Fold in the remaining 1/4 cup creme fraiche and 2 tablespoons olive oil; season with salt and pepper. Serve the salmon burgers on the buns; top with the dill creme fraiche. Serve with the slaw.

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 SANDWICH WITH GREEN APPLE SLAW

Steps:

• Preheat the grill to medium-high heat. Line the grate with perforated non-stick foil. Combine 57 sauce with butter, Worcestershire sauce and garlic. Brush half this mixture over salmon.
• Grill the salmon, basting with remaining sauce, for 4 to 5 minutes per side. Toss the apples, onion and dill with the lemon juice, oil, salt and pepper. Slice rolls in half and toast lightly on the grill.
• Place a leaf of lettuce on each halved roll, top with a piece of salmon and equal amounts of slaw.

DELICIOUS 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.
• (I like to toast the rolls on the grill too) Enjoy!

GRILLED SALMON SANDWICH

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

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.

GRILLED SALMON SANDWICH WITH GREEN APPLE SLAW

Steps:

• Preheat the grill to medium-high heat. Line the grate with perforated non-stick foil. Combine 57 sauce with butter, Worcestershire sauce and garlic. Brush half this mixture over salmon.
• Grill the salmon, basting with remaining sauce, for 4 to 5 minutes per side. Toss the apples, onion and dill with the lemon juice, oil, salt and pepper. Slice rolls in half and toast lightly on the grill.
• Place a leaf of lettuce on each halved roll, top with a piece of salmon and equal amounts of slaw.

GRILLED FISH SANDWICH WITH CABBAGE SLAW

Steps:

• In a bowl, toss cabbage with 2 teaspoons salt; let stand 20 minutes. Press between layers of paper towels to remove excess liquid. Toss cabbage in a clean bowl with celery, onion, mayonnaise, vinegar, and caraway seed and season with pepper.
• Heat grill to medium-high. Clean and lightly oil hot grates. Pat fish dry with paper towels; season with salt and pepper and brush with oil. Grill fish on one side until opaque at edges, 2 to 4 minutes. Using a thin spatula, flip fish and cook until opaque throughout, 1 to 5 minutes. Transfer to a plate.
• Clean and lightly oil hot grates; grill bread until lightly toasted, 5 to 10 seconds per side. Assemble sandwiches with fish and cabbage slaw.

GRILLED SALMON TACOS WITH RED CABBAGE SLAW

Steps:

• Prepare the cabbage slaw. Put the cabbage, carrots, and scallions in a large mixing bowl.
• Add the Green yogurt, olive oil, lime juice, lime zest, garlic, cilantro, salt, cumin, and smoked paprika to a food processor. Blend it up until smooth, 30 seconds to 1 minute.
• Pour the Greek yogurt sauce over the cabbage mixture and toss everything together. Set aside or put in the fridge while you grill the salmon.
• Heat your grill or grill pan on medium high heat.
• Marinate the salmon in lime juice, olive oil, cumin, smoked paprika, and a generous shake of salt and pepper as the grill heats up. When the grill or grill pan is hot, spray with a little oil and place the salmon skin side up, diagonally on the grates. Cover and cook for 5 to 8 minutes, possibly a little more, depending on the thickness of the fish.
• Flip the salmon and cook skin side down for another 1 to 2 minutes.
• Heat up the corn tortillas directly on the grill, a gas stove burner, or in a cast iron pan.
• Flake the salmon a bit with a fork and put a few pieces on each tortilla.
• Add some slaw, avocado slices, fresh herbs, and a generous squeeze of lime juice.