Open Face Salmon Sandwich With Sweet Mustard Sauce
This recipe combines the rich flavors of grilled salmon with a zesty sweet mustard sauce, perfectly complimented by creamy avocado, tangy capers, and a hint of spice from red onion. Each layer adds depth to the sandwich, from the perfectly cooked salmon to the boiled egg and fresh veggies, creating a delightful culinary experience with every bite. Accompanied by toasted dark rye bread, this dish is a tantalizing mix of textures and flavors that is sure to satisfy your taste buds!
— Constant Cookbook
Ingredients
- For the Sweet Mustard Sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- Freshly ground black pepper
- For the Sandwich
- 1 egg
- Four 4-ounce salmon fillets, about 1 inch
- thick, skin removed if desired
- 3 tablespoons olive oil, divided
- 2 tablespoons Sweet Mustard Sauce, (see above)
- Salt and freshly ground black pepper
- 1 tomato cut into four 1/2 -inch slices
- 1/4 red onion, sliced thinly
- 8 slices dark rye or multi-grain bread
- Mixed leafy greens
- 1 avocado halved, pitted, and cut into 1/2 inch slices
- 2 teaspoons capers, drained
Instructions
- To make the Sweet Mustard sauce, whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously. Stir in the lemon juice and season with salt and pepper.
- To hard boil the egg, put the egg in a small pot and fill with water to cover the egg by 1-inch. Bring the water to boil and immediately turn the heat off. Let the eggs sit in the hot water for exactly 7 minutes. Drain, rinse under cool water and peel when cool enough to handle. Cut the egg into quarters, lengthwise.
- Heat a grill pan over high heat. Brush salmon fillets with 2 tablespoons of the olive oil and grill for 2 minutes on each side.
- Wipe the grill pan clean, brush the remaining 1 tablespoon olive oil on the bread and grill the bread for 30 seconds each side, until nicely toasted (or use a toaster)
- To assemble sandwiches, first cut each piece of salmon into 2 pieces. Layering leafy greens, tomato, avocado, egg, red onion, grilled salmon and capers on each bread slice. Spoon the sweet mustard sauce on top and serve, opened faced.
Cook Time
0M
Prep Time
PT0M
Yield
4
Nutrition
- Calories: 448 kcal
- Carbohydrate Content: 42 g
- Protein Content: 9 g
- Fat Content: 28 g
- Saturated Fat Content: 4 g
- Cholesterol Content: 41 mg
- Sodium Content: 666 mg
- Fiber Content: 8 g
- Sugar Content: 8 g
- Serving Size: 1 serving
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