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Grilled salmon sandwich, salmon burger, whatever you call it just know IT'S DELICIOUS! I love all the flavour combinations going on here. Dill and Salmon go together like two peas in a pod and the freshness of the peach salsa just adds a beautiful, delicious touch to the sandwich. Oh! how can we forget, Martin's potato buns just hold the whole thing together perfectly.
GRILLED SALMON SANDWICH (Grilled Salmon Burger with Peach Salsa)
Recipe by: Mark Calaminici | Food Loves Company
Serves 2
Ingredients
For the salsa
2 peaches, pitted and diced
1 jalapeno, seeds removed (optional) and diced
2-3 tbsp chives, finely chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic glaze
Salt, to taste
Freshly cracked pepper, to taste
For the yogurt sauce
½ cup Greek yogurt, plain
1/3 cup sour cream
1/3 cup fresh dill, chopped
Zest of one lemon
Juice of half a lemon
Salt, to taste
Freshly cracked pepper, to taste
For the Salmon
2 tbsp canola oil
2 salmon filets, 3 ounces each
Salt, to taste
Freshly cracked pepper, to taste
Smoked paprika, to taste
2 potato buns, buttered and toasted
Method
1. In a large bowl, add all the ingredients for the salsa, season with salt and freshly cracked pepper. Mix and set aside in fridge.
2. In a small bowl, add all the ingredients for the dill sauce, season with salt and freshly cracked pepper. Mix and set aside in fridge.
3. In a large skillet, heat 2 tbsp of canola oil over medium-high heat until hot. Blot salmon with paper towel to dry it and season with salt, freshly cracked pepper and smoked paprika, on both sides. Place salmon in pan and cook. Times will vary based on thickness of fis. Just before salmon is done add 2 tbsp of butter to pan and baste.
4. Lay toasted potato bun on work surface. Add a dollop of the yogurt sauce on bottom half of potato bun. Place salmon on top and add a spoonful of peach salsa. Add an optional dollop of yogurt sauce on the top half of potato bun and enjoy.
Until next time, Ciao!