Grilled Salmon Club

Name: Grilled Salmon Club
Prep time: 52 min
Cook time: 52 min
Total time: 52 min
Yield: 30
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 59 milliliters bread-and-butter pickle slices; 1 teaspoon lemon juice; 59 milliliters mayonnaise; 8 slices 7-grain sandwich bread; 2 Tbsps extra-virgin olive oil; 680 grams salmon fillet, with skin; 30 servings Salt and pepper; 2 teaspoons toasted sesame oil; 1 teaspoons sesame seeds; 2 teaspoons sriracha; 2 larges tomatoes, thinly sliced

Watching your figure? This dairy free and pescatarian recipe has 74 calories, 6g of protein, and 4g of fat per serving. This recipe serves 30. This recipe covers 5% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. A mixture of baby arugula, bread-and-butter pickle, sriracha, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 52 minutes.

Instructions

When you buy salmon, ask fishmonger to remove skin and package it up for you.

Ingredients you will need

Salmon

Cut salmon flesh into 4 pieces and rub with 1/2 tsp. sesame oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Sesame Oil

Salmon

Dry Seasoning Rub

Let stand at room temperature for 20 minutes.

Preheat oven to 400F. Line a small baking sheet with foil and lightly grease foil.

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Place salmon skin scale-side up in a single layer on baking sheet (cut in half to fit, if needed); rub with 1/2 tsp. sesame oil.

Ingredients you will need

Sesame Oil

Salmon

Dry Seasoning Rub

Equipment you will use

Baking Sheet

Kitchen Scale

Sprinkle with sesame seeds and season with a pinch of salt. Roast until skin is crispy and golden, about 15 minutes.

Ingredients you will need

Sesame Seeds

Salt

Transfer salmon skin to a paper towel-lined plate to drain.

Ingredients you will need

Salmon

Equipment you will use

Paper Towels

Cut crosswise into baconlike strips.

Preheat broiler.

Equipment you will use

Broiler

Brush bread with olive oil; broil until lightly browned, 45 to 60 seconds per side. In a bowl, mix mayonnaise with sriracha, lemon juice and remaining sesame oil.

Ingredients you will need

Lemon Juice

Mayonnaise

Sesame Oil

Olive Oil

Sriracha

Bread

Equipment you will use

Bowl

Preheat a grill pan over medium-high heat. Grill salmon, turning once, until just cooked through, 5 to 6 minutes.

Ingredients you will need

Salmon

Equipment you will use

Grill Pan

Grill

Transfer to a paper towel-lined plate and pat dry.

Equipment you will use

Paper Towels

Arrange bread on a cutting board and spread with sriracha mayonnaise. On 4 slices, arrange tomatoes, pickles, salmon, arugula and salmon-skin bacon. Close sandwiches and serve right away.

Ingredients you will need

Mayonnaise

Sriracha

Tomato

Arugula

Pickles

Salmon

Spread

Bacon

Bread

Equipment you will use

Cutting Board

Equipment

Ingredients

Servings:

473milliliters

baby arugula 59milliliters

bread-and-butter pickle slices 1teaspoon

lemon juice 59milliliters

mayonnaise 8slices

7-grain sandwich bread 2Tbsps

extra-virgin olive oil 680grams

salmon fillet, with skin 30servings

Salt and pepper 2teaspoons

toasted sesame oil 1teaspoons

sesame seeds 2teaspoons

sriracha 2larges

tomatoes, thinly sliced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. One wine you could try is Laguna Winery Russian River Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 29 dollars.