Crunchy Salmon Sandwiches with Horseradish-Dill Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Just in time for picnic season: a simple sandwich that packs in the flavor. Ingredients:
1/4 cup mayonnaise |
4 tablespoons prepared horseradish |
1 teaspoon chopped fresh dill |
1 teaspoon chopped fresh chives |
salt, to taste |
freshly ground pepper, to taste |
2 pieces skinless, boneless center-cut salmon fillets (each 3 1/2 to 4 inches wide) |
2 tablespoons olive oil |
8 slices toasted caraway rye bread or 8 toasted baguette pieces (about 6 inches long and halved lengthwise) |
4 butter lettuce leaves |
4 thin slices red onion, rinsed and dried |
Directions:
1. Combine first 6 ingredients in a small bowl, and set aside.
2. Cut each salmon fillet in half horizontally. Season with salt and pepper.
3. Heat oil in a large nonstick skillet over medium-high heat. Add salmon, and sear 2 minutes or until crisp and brown. Turn salmon, and cook 30 to 40 seconds or until opaque in center.
4. Top each of 4 slices of bread halves with a lettuce leaf, piece of salmon, and onion slice. Spread horseradish-dill mayonnaise generously on remaining slices of bread, and set on top of onion.
5. Note: If packing the sandwiches to go, spread mayo mixture on bread just before serving.
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