Open-Faced Salmon Sandwich with Sweet Mustard Sauce

Name: Open-Faced Salmon Sandwich with Sweet Mustard Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado, cut into slices; 2 teaspoons capers; 2 Tbsps Dijon mustard; 1 egg, hard boiled and sliced; 4 leaves romaine lettuce or a handful of smaller greens; 1 Tbsp honey; 4 servings Kosher salt and freshly ground black pepper to taste; 2 limes; 4 slices thick slices rye or multigrain bread, brushed with olive oil; 3 Tbsps olive oil, plus more for brushing salmon and bread; 1 red onion, sliced into half moons; 454 grams salmon fillets; 1 tomato, cut into 1/2 inch thick wedges

Open-Faced Salmon Sandwich with Sweet Mustard Sauce is a dairy free and pescatarian main course. This recipe covers 30% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 30g of protein, 28g of fat, and a total of 467 calories. This recipe serves 4. Head to the store and pick up egg, salmon fillets, multigrain bread, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

In a medium bowl, whisk together the Dijon, honey, olive oil, and the juice of one of the limes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Honey

Juice

Lime

Equipment you will use

Whisk

Bowl

Preheat a grill or broiler.

Equipment you will use

Broiler

Grill

Brush the salmon fillets on each side with olive oil, and season liberally with salt and pepper. Grill until just cooked through, 3-4 minutes per side (or broil, skin-side down, until just cooked through, 6-8 minutes).

Ingredients you will need

Salt And Pepper

Salmon Fillets

Olive Oil

Equipment you will use

Grill

While the salmon is cooking, toss the onions and tomato in the sweet mustard sauce to coat, and spread them in a grilling basket (or a small broiler-proof dish). Grill (or broil) until they are just tender. Grill (or broil) the bread along with the vegetables until golden.

Ingredients you will need

Vegetable

Mustard

Onion

Salmon

Sauce

Tomato

Bread

Equipment you will use

Broiler

Grill

Arrange the lettuce on the bread, then top with the salmon, onions, tomato, avocado, hard boiled egg, capers, and the juice of the second lime.

Ingredients you will need

Hard Boiled Egg

Avocado

Lettuce

Capers

Onion

Salmon

Tomato

Bread

Juice

Lime

Serve immediately with more of the sauce for drizzling.

Ingredients you will need

Sauce

Equipment

Ingredients

Servings:

avocado, cut into slices 2teaspoons

capers 2Tbsps

Dijon mustard 1

egg, hard boiled and sliced 4leaves

romaine lettuce or a handful of smaller greens 1Tbsp

honey 4servings

Kosher salt and freshly ground black pepper to taste 2

limes 4slices

thick slices rye or multigrain bread, brushed with olive oil 3Tbsps

olive oil, plus more for brushing salmon and bread 1

red onion, sliced into half moons 454grams

salmon fillets 1

tomato, cut into 1/2 inch thick wedges

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well 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. One wine you could try is Chateau Ste. Michelle Indian Wells Chardonnay Wine. It has 5 out of 5 stars and a bottle costs about 18 dollars.