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Recipe Detail Page
Grilled Salmon Sandwich
Early Summer 2017
Fresh seafood with a touch of Asian spice… Close your eyes and you could be in Vancouver, right by the water’s edge.
Makes 4 sandwiches
2 tbsp (30 mL) vegetable oil
1 lb (500 g) fresh salmon with skin, cut into
4 oz (125 g) portions
Salt and freshly ground pepper
SHRIMP MAYO
1 tsp (5 mL) olive oil
4 oz (125 g) large, peeled shrimp
Salt and freshly ground pepper
1 tsp (5 mL) lemon juice
⅓ cup (80 mL) mayonnaise
TARTAR SAUCE
⅓ cup (80 mL) mayonnaise
1 tbsp (15 mL) chopped rinsed capers
1 tbsp (15 mL) finely chopped cornichons
1 tbsp (15 mL) chopped parsley
2 tbsp (30 mL) chopped fresh tarragon or ¾ tsp (4 mL) dried
1 tbsp (15 mL) lemon juice
¼ tsp (1 mL) chopped garlic
Dash hot sauce
1 tbsp (15 mL) extra virgin olive oil
4 fresh Portuguese buns
1 cup (250 mL) Sunomono Pickles (recipe follows)
½ cup (125 mL) radish sprouts
1 Preheat grill to high. Oil salmon well with vegetable oil. Season with salt and pepper. Place salmon on grill, skin-side down. Close lid and cook for 7 to 10 minutes or until still pink inside. Make sure the skin does not burn. Let salmon cool.
2 To make shrimp mayo, heat oil in skillet over medium heat. Add shrimp and sauté until shrimp is pink and slightly curled, about 2 minutes. Season with salt, pepper and lemon juice, and cool. Finely chop half of the shrimp. Blend the remaining shrimp with the mayonnaise until smooth in a mini-chop or with a hand-held blender. Fold in the chopped shrimp. Season to taste with salt and pepper.
3 To make tartar sauce, combine all ingredients together. Season with salt and pepper.
4 To make sandwich, spread tartar sauce on bases of the buns. Spread shrimp mayo on tops of the buns. Add salmon and a spoonful of pickles to each sandwich. Top with radish sprouts. Sandwich together.
Makes 4 sandwiches
Sunomono Pickles
These are a little spicy. Omit peppercorns for a mellower taste. Togarashi spice is available at the supermarket. If difficult to find, use chili flakes.
⅔ cup (150 mL) rice vinegar
⅓ cup (80 mL) mirin
⅓ cup (80 mL) water
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) sugar
1 tsp (5 mL) peppercorns
1 tsp (5 mL) togarashi Japanese spice
1 whole English cucumber sliced thin
1 Combine rice vinegar, mirin, water, salt, sugar, peppercorns and togarashi. Bring to boil. Boil for 2 minutes then pour over cucumber. Leave aside to cool.
Makes about 1½ cups (375 mL) pickles
