Salmon Sandwich Recipe Biography
Source(google.com.pk)
Recipe 1: Smoked Salmon Salad Sandwich
Ingredients:
8 ounces skinless salmon fillet
6 ounces smoked salmon, chopped
1/3 cup mayonnaise 1/3 cup chopped celery
1 tablespoon chopped chives
1 tablespoon chopped capers
1 teaspoon grated lemon zest
black pepper
lettuce leaves
8 slices pumpernickel bread
Directions:
Heat oven to 450° F. Roast the salmon fillet on a rimmed baking sheet until cooked through, 6 to 8 minutes; let cool, then flake.
Combine the smoked salmon, mayonnaise, celery, chives, capers, lemon zest, flaked salmon, and ¼ teaspoon pepper in a medium bowl.
Divide the salmon salad and lettuce leaves among the bread.
Recipe 2: Grilled Salmon Sandwiches
Ingredients:
2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper
For the sauce:
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
To assemble:
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves
Directions:
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
Recipe 3: Blackened Salmon Sandwich
INGREDIENTS:
1 pound wild salmon fillet, (see Ingredient Note), skinned (see Tip) and cut into 4 portions
2 teaspoons blackening or Cajun seasoning
1 small avocado, pitted
2 tablespoons low-fat mayonnaise
4 crusty whole-wheat rolls, split and toasted
1 cup arugula
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion
PREPARATION:
Oil grill rack (see Tip); preheat grill to high.
Rub salmon on both sides with blackening (or Cajun) seasoning. Grill until cooked through, 3 to 4 minutes per side.
Mash avocado and mayonnaise in a small bowl.
To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato and onion.
Recipe 4: Salmon Salad Sandwiches
Ingredients:
1 package (3 ounces) cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Directions:
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.
Recipe 5: SALMON SALAD SANDWICH
INGREDIENTS:
1 can or pouch (5 oz.) Bumble Bee® Pink Salmon, drained and flaked
¼ cup finely chopped green onion
¼ cup finely chopped celery
½ teaspoon dried dill
½ teaspoon lemon juice
½ teaspoon seasoned salt
¼ cup mayonnaise
Lettuce and tomato if desired
4 thick slices rustic bread such as focaccia
DIRECTIONS:
Combine salmon, green onion, celery, dill, lemon juice, seasoned salt and mayonnaise. Spread 1/2 cup of salmon mixture on each of two slices bread. Add lettuce and tomato if desired. Close sandwich. Makes 2 sandwiches.
Recipe 6: Salmon Club Sandwich
ingredients:
6 tablespoons mayonnaise
5 tablespoons minced fresh basil
1 teaspoon grated lemon peel
3 tablespoons olive oil
1 tablespoon fresh lemon juice
4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices
1 small red onion, sliced
8 1/2-inch-thick sourdough or country-style white bread slices (each about 5x3 inches)
8 tomato slices
8 lettuce leaves
preparation:
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.
Recipe 7: Mediterranean Salmon Sandwich
INGREDIENTS:
5 tablespoons olive oil
4 (6-ounce) salmon steaks or fillets
Salt and freshly ground pepper
1 cup artichoke hearts marinated in olive oil, chopped
1/2 small red onion, finely chopped
1/3 cup of kalamata olives, pitted and sliced
1 fire roasted red bell pepper, peeled, seeded, and chopped
1/4 cup chopped fresh flat-leaf parsley
Juice of 1 lemon
4 focaccia rolls or 1 large roll with Italian herbs, cut into 4 (4 to 5-inch) squares
DIRECTIONS:
Heat 3 tablespoons olive oil in a nonstick skillet. Season the salmon steaks with salt and pepper. Once the pan is hot, place the salmon steaks in the pan and cook until just cooked through, 3 to 5 minutes per side.
Meanwhile, mix the artichoke hearts, red onion, olives, bell pepper, parsley, lemon juice, and the remaining 2 tablespoons olive oil in a bowl.
Once the steaks are cooked, remove from heat. Let the salmon steaks cool. Remove the skin and bones, if any and shred the meat using 2 forks. Mix the cooled meat with the artichoke mixture in the bowl. Season it with salt and pepper to taste.
Cut the focaccia bread in half lengthwise; then warm them up on a griddle. Next, take the filling and spoon it onto the warm focaccia, set the tops in place. Cut the sandwiches diagonally in half, and serve. Delicious!
Recipe 8: Grilled Salmon Sandwich with Dill Sauce
Ingredients:
4 slices bacon
1 (1 pound) fillet salmon, cut into 2 portions
1 tablespoon olive oil
1/3 cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon freshly grated lemon zest
4 slices country-style bread, toasted
4 slices tomato
2 green leaf lettuce leaves
Directions:
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.
Recipe 9: ALASKA SALMON AND WALNUT SANDWICHES
Ingredients:
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1/2 cup chopped walnuts*, toasted
1/3 cup low-fat mayonnaise, divided
1 Tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
8 slices whole wheat bread or 4 croissants
4 lettuce leaves, shredded
Preparation:
Gently mix salmon with walnuts, 2 tablespoons mayonnaise, mustard, and Worcestershire sauce.
Spread remaining mayonnaise evenly on one side of 4 bread slices. Top with salmon mixture. Divide lettuce between sandwiches. Top with remaining 4 bread slices and cut as desired to serve.
Recipe 10: ALASKA SALMON SANDWICH STUFFER
Ingredients:
2/3 cup plain non-fat yogurt
1/3 cup low-fat mayonnaise
1 Tablespoon lemon juice
1 teaspoon dill weed
1/2 teaspoon ground coriander, if desired
2 teaspoons dried or 2 Tablespoons fresh parsley
1 medium (about 9 oz.) cucumber, seeded and chopped
1/2 cup bell pepper, diced
1/2 cup red onion, diced
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
3 to 4 pita breads, French or Hoagie rolls, croissants, etc.
Preparation:
In bowl, blend yogurt, mayonnaise, lemon juice, dill weed, coriander and parsley.
In separate bowl, combine cucumber, bell pepper, onion and salmon. Stir dressing into salmon mixture. Portion onto bread.
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Salmon Sandwich Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
No comments:
Post a Comment