- In a small bowl, combine tzatziki and dill.
- Spread mixture on both halves of each bun.
- Break salmon into large chunks and divide evenly between two bottom half buns. Top with cucumber slices and remaining half bun. Cut each sandwich in half to make four half-sandwiches.
- Serve with a spinach salad.
Variation: Replace salmon by another firm fish. Garnish with strips of colourful sweet pepper.
CHEF’S SECRET
Lightly toast the ciabatta bread in the oven or on a grill before assembling the sandwiches.
- Add a bit of lemon zest to the tzatziki sauce for a bit of tang that will complement the salmon.
- Add thin slices of avocado or arugula leaves for an extra layer of taste and texture.
- Be careful not to overload the sandwiches to preserve the balance of flavours and textures, allowing each ingredient to shine.
These Salmon Sandwiches are the quintessential quick, healthy and flavour-packed meal. Lightly toasted ciabatta bread offers the perfect contrast to tender salmon. Rich in omega-3 fatty acids and cooked to perfection, this delicately flaked, generously layered salmon gives the sandwich a rich yet delicate flavour. The tzatziki sauce adds a creamy texture and a slight tanginess that perfectly complements the fish. Ribbons of Lebanese cucumber add extra crunch and freshness, turning each bite into a refreshing taste experience. Served with a spinach salad, these salmon sandwiches strike the perfect balance between simplicity and sophistication, ideal for a quick lunch or a light dinner.