Grilled salmon sandwiches from Stefano Faita
Grilled salmon sandwiches from Stefano Faita

Preparation time 10 minutes

Total time: 20 minutes

Ingredients

  1. 4 skin-on salmon fillets (240 g/8 oz. ea.)
  2. 30 mL (2 tbsp.) olive oil
  3. To taste, salt and pepper
  4. 4 rolls or 8 slices of country loaf
  5. 125 mL (½ cup) mayonnaise
  6. 10 mL (2 tsp.) finely chopped fresh dill
  7. 45 mL (3 tbsp.) finely chopped fresh basil
  8. 15 mL (1 tbsp.) lemon zest (about 1 lemon)
  9. 4 slices of tomato
  10. 4 romaine lettuce leaves
  11. 4 slices of red onion

Directions

  1. Preheat barbecue to high. When hot, oil the grill.
  2. Pat salmon fillets dry with paper towel. Brush with olive oil and season with salt and pepper. 
  3. Place salmon fillets on barbecue grill, skin-side down, and cook 3 to 5 minutes. Turn fillets over and cook another 3 to 5 minutes. Remove skin, turn once again, and cook 2 or 3 more minutes until a meat thermometer inserted into the centre of the fish reads 63ºC (145ºF). Remove from heat and set aside.
  4. Cut rolls in half, brush with a little olive oil, and grill on both sides. Set aside.
  5. Mix mayonnaise, dill, basil, and lemon zest together in a bowl.
  6. Spread mixture evenly onto rolls, add salmon, and top with red onion, tomato, and romaine lettuce. 

To serve with Stefano Faita’s kale slaw, click here.

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