Open faced Salmon Sandwich
1-1.5 lb. fresh salmon
Marinade:
1/2 c. olive oil
1/4 c. fresh lemon juice
1/2 c. soy sauce
3 T. balsamic vinegar
1 T. mustard
1 t. salt
1 t. pepper
2 T. Worchestershire
12 or so garlic cloves, crushed
Garlic Lemon Mayo:
1/3 c. mayo
Juice of 1/2 lemon
1-3 garlic cloves (I use 3) pressed in garlic press
Ciabatta bread
Romaine
Sliced tomato
capers and lemon wedges to garnish
Whisk marinade ingredients together and place in zip-lock bag. Add salmon and refrigerate to marinate. 30 minutes to 24 hours. Turn oven to broil and broil salmon until dark on top and meat is done to your preference about 10-15 minutes depending on thickness of fish.
While salmon is broiling, combine mayo, garlic and lemon juice. Mix well. Toast ciabatta pieces and spread with mayo mixture. Top with romaine, tomato, salmon and capers. Squeeze fresh lemon juice on right before serving.
2 comments:
I love salmon! That looks so yummy!
that looks delicious! i recently discovered capers myself :)
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