Salmon Sandwich Recipe

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Ingredients:

Serving

4 (4-oz) salmon fillets
olive oil
4 tsp chopped thyme
salt
freshly ground black pepper
potato dill bread or good quality bakery bread
1 japanese cucumber
salmon remoulade , recipe follows
2 tomatoes, sliced
4 oz arugula, cleaned
house dressing , recipe follows
lemon aioli , recipe follows
1 tbsp drained and chopped capers
2 tsp whole grain mustard
1 tbsp dijon mustard
1 tbsp ketchup
1 tbsp chopped tarragon
2 tbsp finely chopped red onion
1/4 cup chopped dill
2 tbsp chopped chives
1/4 cup chopped basil
1 1/2 cups chopped smoked salmon
2 egg yolks
1 tbsp dijon mustard
1 1/2 oz roasted garlic
1 lemon, juiced
2 cups olive oil/canola blend
1 tbsp lemon zest
2 tsp chopped thyme
salt
white pepper
2 large shallots, minced (1 heaping tbsp)
1 tbsp dijon mustard
2 tbsp zinfandel vinegar
2 tbsp sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
salt
freshly ground white pepper

Directions:

Preheat the oven to 400 degrees F. Preheat a grill.
Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
Salmon Remoulade:
Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
Lemon Aioli:
In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Spago House Salad Dressing:
In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
Yield: 1 1/4 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1725.49 Kcal (7224 kJ)
Calories from fat	1584.3 Kcal
		% Daily Value*
Total Fat	176.03g	271%
Cholesterol	106.6mg	36%
Sodium	812.66mg	34%
Potassium	844.16mg	18%
Total Carbs	29.69g	10%
Sugars	9.03g	36%
Dietary Fiber	6.35g	25%
Protein	24.36g	49%
Vitamin C	31.2mg	52%
Vitamin A	0.1mg	4%
Iron	3.5mg	20%
Calcium	137.8mg	14%

Amount Per 100 g
Calories	322.84 Kcal (1352 kJ)
Calories from fat	296.42 Kcal
		% Daily Value*
Total Fat	32.94g	271%
Cholesterol	19.95mg	36%
Sodium	152.05mg	34%
Potassium	157.94mg	18%
Total Carbs	5.55g	10%
Sugars	1.69g	36%
Dietary Fiber	1.19g	25%
Protein	4.56g	49%
Vitamin C	5.8mg	52%
Iron	0.7mg	20%
Calcium	25.8mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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