Monday, July 30, 2012

Grilled Salmon Sandwiches {with Bacon!}



Lots of exciting things are happening. In the last 2 weeks, I indulged in a beast of a feast at Burning Beast, ran my 4th Ragnar Relay, threw a bridal shower, went to a bridal shower, shook it all night at a joint bachelorette party, hung out with a BFF who's visiting from the UK, celebrated Amanda's 29th birthday (ps. when Mel was 29, Amanda was 8, and I was 6…whoa! Mel also had a wicked perm in those days), and won a softball championship. No big deal. 



I also made grilled salmon sandwiches with bacon and sun dried tomato mayonnaise (I wanted to name them slammin' salmon sammies… but then I'd sound like Rachel Ray). I like my salmon pretty simple, not covered in a lot of heavy sauces or tucked between other attention-stealing ingredients. Which is why it may be surprising that I couldn't get enough of these sandwiches, with sweet and tangy mustard-honey-thyme glazed salmon surrounded by attention hogs like bacon and sun dried tomatoes. It worked. Somehow, people, this combo just worked for me. And I think it will work for you too. You can cook the salmon on a grill or under the broiler. I actually sort of did both… our gas grill's propane tank ran outta gas about half way through, so these tasty-fresh filets were finished under the broiler, which was actually kind of awesome. The salmon got a nice smoky flavor from the grill, and then a perfectly caramelized glazed top from the broiler. I totally planned that. 



Grilled Salmon Sandwiches 
Adapted from Food & Wine 

2.5 tablespoons grainy mustard
2.5 tablespoons honey
1.5 tablespoon mayonnaise
1.5 teaspoon fresh thyme

4 six ounce salmon fillets, skinned
Vegetable oil
Salt
Fresh ground black pepper

1/2 cup mayonnaise
1/2 cup pureed sun dried tomatoes
splash cider vinegar
salt & pepper to taste

8 slices cooked bacon
Lettuce
4 hamburger buns, toasted 

For Salmon: Light grill, and brush with oil. Mix the mustard, honey, mayo, and thyme. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes. Carefully flip and grill for 3 minutes longer, until the salmon is almost cooked through. Flip again and spread each fillet with a hearty layer of glaze. Turn and grill until glaze is gooey and cooked into salmon, about 30 seconds. For a cleaner, less fishy flavor, scrape the grey flesh off the bottom of the salmon after cooking. Broiler method: Preheat  broiler. Line a heavy rimmed baking sheet with foil, and spray with nonstick spray. Arrange the oiled, S&P'd salmon fillets on the baking sheet and broil for 2 minutes. Spread sauce over the salmon and continue broiling until the cooked through, about 5 minutes longer.

For Mayo: Whisk together mayonnaise, sun dried tomatoes, vinegar, and s&p. Taste and adjust as necessary. 

For Sandwiches: Spread bun with mayo, top with lettuce, salmon, and bacon. 


1 comment:

  1. Grilled salmon never fails to amuse me. I love to rub it with spicy flavors. More so, I love how healthy it is for the body!

    ReplyDelete