Salmon Fillet Sandwich Food

SALMON SALAD SANDWICHES

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

SALMON FILLET SANDWICH

Steps:

• Brush salmon with 1 tsp olive oil and sprinkle with salt and pepper; grill or broil until browned and desired doneness, about 10 minutes.
• Mix remaining 1/2 tsp olive oil, mustard, brown sugar, soy sauce, and water; plate each serving with bread, top with arugula and salmon, drizzle with mustard sauce and serve.

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.

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 SANDWICHES WITH HERBED MAYONNAISE

Steps:

• Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
• Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.

SALMON CLUB SANDWICH

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.

GRILLED SALMON SANDWICH WITH DILL SAUCE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.
• Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.
• Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

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.

SALMON SANDWICHES

Steps:

• In a medium skillet, combine salmon fillet, lemon juice, 1 1/2 teaspoons salt, peppercorns and star anise. Add 3/4 cup water, and place over high heat. As soon as water comes to a boil, turn salmon over and turn off heat. Rest for 3 minutes. Using a slotted spatula transfer salmon to a plate to cool.
• Place salmon in a large bowl, and flake with a fork. Add mayonnaise, ginger and lettuce. Season with salt, pepper and lemon juice to taste. Toss gently to combine.
• Place equal portions of salmon mixture on eight slices of bread, and top with remaining eight slices. Cut each sandwich in half. Arrange on a platter, and serve.

SALMON 'SANDWICH'

Steps:

• Preheat oven to 400 degrees.
• Heat oil in skillet and add onion. Saute until it begins to soften. Then stir in walnuts and continue to saute until onion begins to brown.
• Stir in bread cubes and tomatoes and cook, stirring occasionally until bread cubes begin to soften and tomatoes release some of their juices.
• Stir in basil and vinegar and remove from heat.
• Arrange one salmon fillet on foil-lined pan, skin side down; top with stuffing mixture and pat down. Top with second fillet, skin side up. (The stuffing will hang out over the edges, but don't worry. Just serve it with the fish.) Bake for 20 to 25 minutes, until top fillet is cooked through but is still moist.

SALMON CLUB SANDWICH

Steps:

• In a small bowl, mix together the mayonnaise, lemon zest and juice, and some seasoning. Toast the bread, then spread 2 slices with the lemon mayo. Top the first slice with the radishes and avocado, then top with the second slice, followed by the salmon and a bit of rocket. Top with the remaining slice of toast and secure with cocktail sticks, if you like. Halve the sandwich and serve with the remaining rocket on the side.

SALMON SALAD SANDWICH FILLING

Steps:

• Combine everything in a small bowl.
• Salt and pepper to taste.
• Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.