Crunchy Salmon Sandwiches with Horseradish-Dill Mayonnaise

Name: Crunchy Salmon Sandwiches with Horseradish-Dill Mayonnaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 butter lettuce leaves; 1 teaspoon chopped fresh chives; 1 teaspoon chopped fresh dill; 4 Tbsps prepared horseradish; 59 milliliters mayonnaise; 2 Tbsps olive oil; 4 servings Freshly ground pepper, to taste; 4 slices thin slices red onion, rinsed and dried; 8 slices toasted caraway rye bread or 8 toasted baguette pieces (about 6 inches long and halved lengthwise); 2 skinless, boneless center-cut salmon fillets (each 3 1/2 to 4 inches wide); 4 servings Salt, to taste

This dairy free and pescatarian recipe serves 4. One serving contains 339 calories, 6g of protein, and 20g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up butter lettuce leaves, pepper, mayonnaise, and a few other things to make it today.

Instructions

Combine first 6 ingredients in a small bowl, and set aside.

Equipment you will use

Bowl

Cut each salmon fillet in half horizontally. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon Fillets

Heat oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add salmon, and sear 2 minutes or until crisp and brown. Turn salmon, and cook 30 to 40 seconds or until opaque in center.

Ingredients you will need

Salmon

Top each of 4 slices of bread halves with a lettuce leaf, piece of salmon, and onion slice.

Ingredients you will need

Lettuce Leaf

Salmon

Bread

Onion

Spread horseradish-dill mayonnaise generously on remaining slices of bread, and set on top of onion.

Ingredients you will need

Horseradish

Mayonnaise

Spread

Bread

Onion

Dill

Note: If packing the sandwiches to go, spread mayo mixture on bread just before serving.

Ingredients you will need

Spread

Bread

Mayonnaise

Equipment

Bowl

Frying Pan

Ingredients

Servings:

butter lettuce leaves 1teaspoon

chopped fresh chives 1teaspoon

chopped fresh dill 4Tbsps

prepared horseradish 59milliliters

mayonnaise 2Tbsps

olive oil 4servings

Freshly ground pepper, to taste 4slices

thin slices red onion, rinsed and dried 8slices

toasted caraway rye bread or 8 toasted baguette pieces (about 6 inches long and halved lengthwise)2

skinless, boneless center-cut salmon fillets (each 3 1/2 to 4 inches wide)4servings

Salt, to taste

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.