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Salmon Sandwiches

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Salmon Sandwiches – salmon filets are sandwiched in a roll with a delicious dill sauce.

Salmon Sandwiches

If this is working correctly, you my post should be published even though I am in a plane, on my way to NYC!!! I didn’t want to miss out on this week’s Cookbook of the Month recipe, so thank goodness blogger now has a way to publish posts when I’m not here.

I’m making this short because I have a ton to do and so little time. Although I followed this recipe for the most part, there are a few things I changed up. In the original recipe, the salmon is grilled over charcoal. I took the lazy way out and broiled my salmon.

And Ina suggests serving it on a white or brioche roll, but I used deli rolls.

I LOVED these!! I am a huge fan of dill anyway, but this sauce is so delicious, and goes well with the salmon. The only problem that I had with them is that they are quite messy. Since the salmon flakes apart, it’s a bit hard to hold it in the bread, but I didn’t care because I just licked my fingers!

Salmon Sandwiches

Salmon Sandwiches

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Author: Deborah Harroun
Servings: 2 servings
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Salmon Sandwiches - salmon filets are sandwiched in a roll with a delicious dill sauce.

Ingredients

For the Fish:

  • olive oil
  • 2 salmon fillets
  • kosher salt to taste
  • freshly ground pepper to taste

For the Sauce:

  • 1/2 cup good mayonnaise
  • 1/8 cup sour cream
  • 1/2 teaspoon white wine vinegar
  • 6 fresh basil leaves
  • 1/2 cup chopped dill
  • 3/4 tablespoon chopped scallions white and green parts
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 1/2 capers drained

For the Sandwiches:

  • 2 deli rolls
  • spinach leaves

Instructions

  • To prepare the salmon: Preheat the broiler. Rub both sides of the salmon with olive oil, salt and pepper. Broil the fish for 5 minutes on each side, or until almost cooked through. (The fish will continue to cook after you take the salmon out.) Remove and allow to rest for 15 minutes.
  • To prepare 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, pulse two or three times.
  • To assemble: Slice the buns in half and toast. Spread 1-2 tablespoons of the sauce on each cut side. Place some spinach on the bottom half, top with a piece of salmon. Place the top of the bun on the salmon.

Recipe Notes:

adapted from Barefoot Contessa Parties!

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Comments

  1. Rosie says

    Gosh this sandwish looks so delicious!! Enjoy your time in the City can’t wait to hear about it 🙂

    Rosie x

    Reply

  4. Astra Libris says

    Ooooh, YUM! Dill and salmon are one of the best things ever! Such a great idea to put all this goodness in a sandwich!!

    Have a fabulous, delicious trip!

    Reply

  6. Abby says

    YUM. I love fish and dill. Perfect combo! And it ain’t a dish to serve the boss, right? Lick those fingers!

    Hope you have a GRAND time in NYC!

    Reply

  7. Kevin says

    Dill and salmon are a great combo. I like the idea of putting them in a sandwich. Have a great trip!

    Reply

  8. Grace says

    funny story–my grandma calls it “sahl-mun” no matter how many times we correct her. it’s quite amusing.

    enjoy nyc!

    Reply

  12. kamailesfood says

    Tasty lookin’ sandwich. I don’t think I’ve ever had salmon in a sandwich. I’ll have to try this one.

    Have fun in NY!

    Reply