Salmon Sandwich
Serves: 2
Halle Leffler
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Olive Oil2 tsps
Thyme (chopped)1
Salt110 g
Arugula (cleaned)1 tbsp
Capers (drained and chopped)2 tsps
Grain Mustard (whole)1 tbsp
Dijon Mustard1 tbsp
Ketchup1 tbsp
Tarragon (chopped)2 tbsps
Red Onion (finely chopped)1 cup
Dill (chopped)2 tbsps
Chives (chopped)1 cup
Basil (chopped)1.5 cups
Smoked Salmon (chopped)40 g
Roasted Garlic1 tbsp
Lemon Zest2 tbsps
Vinegar (zinfandel)2 tbsps
Sherry Wine Vinegar1 cup
Vegetable OilDirections:
1
Preheat the oven to 400 degrees F
2
Preheat a grill
3
Rub the salmon fillets with oil and thyme
4
Season with salt and pepper
5
Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side
6
Remove from the grill and set aside
7
Cut the bread into 8 (1/2-inch thick) slices
8
Place the bread on a sheet pan and brush with olive oil
9
Place the bread in the oven and cook until lightly toasted, about 10 minutes
10
Remove the ends from the cucumber and slice in half horizontally
11
Slice on a mandoline into 1/8-inch thick slices
12
Spread the Salmon Remoulade on 2 slices of the toasted bread
13
Place the salmon on 1 slice of the bread
14
Top with a few slices of the cucumber and 2 slices of tomato
15
Toss the arugula with some of the House Dressing in a small bowl
16
Top the tomatoes with 1/4 of the arugula
17
Top with the other slice of bread and cut in half diagonally
18
Repeat with the remaining ingredients
19
Place the lemon aioli in a food processor
20
Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined
21
Taste for seasoning
22
In a food processor, combine the egg yolk, mustard, and roasted garlic and process
23
Add the lemon juice and pulse to combine
24
With the motor running, slowly add the oil until it is all added and the mixture is emulsified
25
Add the lemon zest and thyme and pulse to combine
26
Season with salt and pepper
27
In a small bowl, whisk together the shallots and the mustard
28
Whisk in the vinegars and then the olive and vegetable oil
29
Season with salt and pepper, to taste
30
Transfer to a covered container and refrigerate until needed