You can grill wild Alaskan salmon fillets or use salmon patties. The sauce tops it off either way.
Serves 4

A. Lemon-Dill Sauce:
1 1/2 cups (360 ml) (dairy-free) mayonnaise
2 organic lemons, grated zest and juice
2 Tbs. (30 g) chopped dill leaves or 2 tsp. (9 g) dry dill

1. Mix the ingredients together, then divide it in half.

B. Salmon:
4 wild Alaskan salmon fillets or patties
8 slices (gluten-,diary-fee) sandwich bread
olive oil to brush on the bread
1 medium organic cucumber, cut lengthwise, then into thick slices
2 organic tomatoes, sliced
mix organic salad leaves
1 organic red onion, sliced into thin rings

1. Rub both sides of the salmon fillets/patties with the sauce.
2. Place the bread slices on a baking sheet and brush with olive oil.
3. Gill the slices.
4. Lay the fillets/patties on the gill and cook them for 2-3 minutes on each side, until the fish is cooked completely and flakes with fork.
5. Remove the fish and set aside.
6. Remove the bread when it is toasted on both sides.

C. Assemble:
1. Spread the rest of the sauce over the toasted bread slices.
2. Place the patties/fillet on each of the four slices.
3. Top with cucumbers, tomato slices, lettuce, red onion rings. Optional, season with black pepper and/or tartar sauce.
4. Place the remaining toasted bread slices on top.
5. Cut each sandwich in half diagonally and serve immediately.


Salmon is not an attractive fish.








                                                              packaged salmon patties

-modified Seasonal Recipes from the Garden

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