Grilled Salmon Sandwiches

Name: Grilled Salmon Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams 12 slices of bacon (about; 8 slices ciabatta or peasant bread; 1 Tbsp fresh lemon juice; 118 milliliters mayonnaise; 3 Tbsps extra-virgin olive oil; 710 milliliters 1/4 pounds leftover salmon (about; 4 servings Salt and freshly ground pepper; 170 grams bunch of watercress , thick stems discarded

Grilled Salmon Sandwiches is a dairy free main course. This recipe serves 4. One serving contains 939 calories, 38g of protein, and 74g of fat. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have salmon, watercress, mayonnaise, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Light a grill.

Equipment you will use

Grill

Brush the bread on both sides with 2 tablespoons of the olive oil and grill over high heat until toasted on both sides, about 2 minutes.

Ingredients you will need

Olive Oil

Bread

Equipment you will use

Grill

Meanwhile, in a large skillet, cook the bacon over moderately high heat until crisp, about 6 minutes.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Drain on paper towels.

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Paper Towels

Spread the mayonnaise on the toast. Divide the salmon between 4 slices of toast and top with the bacon. In a medium bowl, mix the lemon juice with the remaining 1 tablespoon of olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Olive Oil

Salmon

Spread

Bacon

Toast

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Bowl

Add the watercress and toss. Mound the watercress on the bacon. Close the sandwiches, cut in half and serve.

Ingredients you will need

Watercress

Bacon

Equipment

Ingredients

Servings:

340grams

12 slices of bacon (about 8slices

ciabatta or peasant bread 1Tbsp

fresh lemon juice 118milliliters

mayonnaise 3Tbsps

extra-virgin olive oil 710milliliters

1/4 pounds leftover salmon (about 4servings

Salt and freshly ground pepper 170grams

bunch of watercress , thick stems discarded

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks 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. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.