Salmon Salad Sandwich
Salmon Salad Sandwich – a culinary masterpiece that marries the exquisite taste of fresh salmon with the light, refreshing crunch of garden-fresh vegetables, all embraced between slices of artisanal bread.
Servings: 2 people
Ingredients
For the Salmon:
- 2 salmon fillets about 6 ounces each
- Salt and black pepper to taste
- 1 tablespoon olive oil
- Lemon wedges for serving
For the Salad:
- 1 cup mixed salad greens lettuce, spinach, arugula, etc.
- 1/2 cup cherry tomatoes halved
- 1/4 cup cucumber sliced
- 1/4 cup red onion thinly sliced
For the Dressing:
- 2 tablespoons mayonnaise
- 1 tablespoon Greek yogurt optional for a creamy texture
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Salt and black pepper to taste
For Assembly:
- 4 slices of your favorite bread whole grain, ciabatta, or baguette work well
Instructions
Cook the Salmon:
- Preheat the oven to 400°F (200°C). Season the salmon fillets with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon fillets for 2 minutes on each side.
- Transfer the skillet to the preheated oven and bake for about 8-10 minutes or until the salmon flakes easily with a fork.
Prepare the Salad:
- In a bowl, combine the mixed salad greens, cherry tomatoes, cucumber, and red onion.
Make the Dressing:
- In a small bowl, whisk together mayonnaise, Greek yogurt (if using), Dijon mustard, fresh lemon juice, honey, salt, and black pepper.
Assemble the Sandwich:
- Toast the bread slices if desired.
- Spread the dressing on each slice of bread.
- Place a portion of the salad on two slices of bread.
- Top each salad with a cooked salmon fillet.
- Add any extra toppings or herbs as desired.
- Place the remaining slices of bread on top to create the sandwiches.
Serve:
- Slice the sandwiches in half and serve with lemon wedges on the side.