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Open-Faced Salmon Sandwich with Sweet Mustard Sauce
[Photograph: Blake Royer]
Adapted from Marcus Samuelsson.
About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.
About This Recipe
| Yield: | serves 4 |
| Active time: | 20 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | Dinner Tonight: Open-Faced Salmon Sandwich with Sweet Mustard Sauce |
Ingredients
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 3 tablespoons olive oil, plus more for brushing salmon and bread
- 2 limes
- Kosher salt and freshly ground black pepper to taste
- 1 pound salmon fillets
- 1 red onion, sliced into half moons
- 1 tomato, cut into 1/2 inch thick wedges
- 4 thick slices rye or multigrain bread, brushed with olive oil
- 4 leaves romaine lettuce or a handful of smaller greens
- 1 egg, hard boiled and sliced
- 1 avocado, cut into slices
- 1 1/2 teaspoons capers
Procedures
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1
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.
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2
Preheat a grill or broiler. 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).
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3
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.
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4
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. Serve immediately with more of the sauce for drizzling.
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