Salmon Sandwich with Yogurt-Dill Sauce
🇺🇸 United States
Ingredients
- 1 1/2 pounds thin salmon fillets, skinned and cut into 4-5 oz portions
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt-free seafood seasoning
- 1/2 teaspoon kosher salt (optional)
- 1/2 teaspoon black pepper
- 1 head butter lettuce
- Quick pickled cucumbers
- 8 slices challah or soft bread
- 3/4 cup plain Greek yogurt
- 1/4 cup finely minced shallot
- 2 tablespoons chopped fresh dill (or 1 tablespoon dried)
- 1/4 cup drained capers, chopped
- Zest of 1 lemon
- 1 teaspoon extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
Steps
- Preheat oven to 400°F with racks in the center and near the broiler. Pat salmon dry, place on a foil-lined baking sheet, brush with olive oil, and season with seafood seasoning, salt, and pepper.
- Roast salmon until opaque and flaky, 12-14 minutes. Let rest 5 minutes, then switch oven to broil.
- Mix Greek yogurt, shallot, dill, capers, and lemon zest in a bowl. Season with salt and pepper.
- Brush one side of each bread slice with olive oil. Broil oil-side up until lightly browned, 1-3 minutes.
- Spread yogurt sauce on toasted side of bread. Layer lettuce, pickles, and salmon on four slices, then top with remaining bread. Serve immediately.
Source: www.themediterraneandish.com