TRIPLE-DECKER SALMON CLUB
You're in for a tasty treat with these deliciously different triple-deckers. "Guests love them," Jane Bone says of the short-on-time sandwiches she serves at her home in Cape Coral, Florida. "Even those who don't ordinarily like salmon or cottage cheese enjoy them."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine cottage cheese and pickle relish. In another bowl, combine salmon and celery. , For each sandwich, top 1 piece of toast with lettuce if desired and half of the cottage cheese mixture. Top with a second piece of toast; spread with half of the salmon mixture. Top with a third piece of toast.
Nutrition Facts : Calories 455 calories, Fat 13g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 1494mg sodium, Carbohydrate 51g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.
SMOKED SALMON CLUB SANDWICH
Found this on foodnetwork.com - it looks interesting and tasy. The recipe is courtesy of Marcus Samuelsson. Appealing! I wouldn't use the jalapeno peppers because of personal preference.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 250°F.
- Toast the bread slices and let cool.
- Roast the bacon in oven until crisp.
- Chop red onion, tomato, cilantro, garlic, mint leaves and jalapeno peppers (if using)or green bell peppers - finely chopped.
- Put it all into a bowl.
- Add the avocado and pour in lime juice.
- Toss the avocado mixture and season well with salt and pepper.
- Place 1 Tablespoon avocado mixture on each slice of smoked salmon.
- Fold the smoked salmon into a square, so that the avocado is wrapped in the center.
- Place the smoked salmon and bacon between two slices of bread.
- Cut the sandwich diagonally.
- Place a rosette on top of each half and place 2 pieces of bacon on top of the rosette.
Nutrition Facts : Calories 394.4, Fat 35.3, SaturatedFat 9, Cholesterol 30.8, Sodium 388.6, Carbohydrate 15.3, Fiber 7.9, Sugar 3.3, Protein 8.1
SALMON CLUB SANDWICH
Make and share this Salmon Club Sandwich recipe from Food.com.
Provided by Ceezie
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In bowl, combine Salmon with next 4 ingredients; blend well. Evenly spread salmon mixture on 2 slices of bread. Top each with a lettuce leaf and a slice of tomato. Stack on top of each other face up, then top with third slice of bread. Secure with toothpicks and cut into triangles. Makes one club sandwich.
Nutrition Facts : Calories 818.7, Fat 37.3, SaturatedFat 7.1, Cholesterol 111, Sodium 1331.9, Carbohydrate 66.3, Fiber 11.3, Sugar 19.6, Protein 56.5
SALMON SANDWICH
Steps:
- Preheat the oven to 400 degrees F. Preheat a grill.
- Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
- Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
- Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
- Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
- Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
- In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
- In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
GRILLED SALMON BLT CLUBS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the mayonnaise, garlic, the zest and juice of 1 lime, the dill and parsley in a small bowl. Cover and refrigerate.
- Cook the bacon in a large skillet over medium-high heat until crisp. Break the slices in half.
- Preheat a grill or grill pan to medium high. Slice the salmon on the diagonal into 8 thin pieces. Season the salmon and red onion slices with salt and pepper and rub with the olive oil. Sprinkle with the zest and juice of the remaining lime. Grill the red onion slices, turning occasionally, until tender and charred, about 5 minutes. Grill the salmon until marked and just cooked through, turning once, 1 to 2 minutes.
- Lay out 4 slices of toasted bread; top with some of the herbed mayonnaise, a lettuce leaf, a piece of salmon, some tomato and avocado slices and 2 bacon halves. Top each with a piece of toast, then repeat the layering (mayonnaise, lettuce, salmon, tomato, avocado and bacon). Spread the remaining 4 bread slices with herbed mayonnaise and place on top of the sandwiches. Secure each sandwich with 4 toothpicks and cut into quarters.
SALMON CLUB SANDWICH
Provided by Cheryl Alters Jamison
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
- Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.
- Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes.
- Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side. Grill bread just until golden, about 2 minutes per side. Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.
SALMON CLUB SANDWICH WITH DILL CAPER AIOLI
There is nothing ordinary about this sandwich. The salmon is lightly seasoned and cooked perfectly. A cool and tangy caper dill aioli is smeared onto a toasted bun. Then, tomato, lettuce, and bacon top off this amazingly delicious sandwich. With layers of fresh flavors, this is an impressive club sandwich that's easy to prepare.
Provided by Robin Lieneke
Categories Sandwiches
Time 30m
Number Of Ingredients 14
Steps:
- 1. Season salmon with salt, pepper, onion powder and garlic powder.
- 2. Melt 1 tablespoon butter in a skillet with 1 tablespoon of olive oil.
- 3. Sauté salmon flesh side first about 4-5 min. Turn over and sauté skin side approx 3-4 min. Drain on paper towels.
- 4. To make aioli, mix all ingredients together and season to taste with salt & pepper. Set aside. You can make this ahead and store in the fridge.
- 5. To assemble: Toast buns and spread each side with aioli. Stack lettuce, tomato, onion, and bacon. Place a salmon filet on each stack. Top with remaining bun. Cut in half and enjoy.
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