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Thursday, August 29, 2013

Burgers, Salmon Style

Hello everyone! I'm back with another exciting recipe...this one is my easy peasy, all time favorite crowd pleasing summer (or fall, winter, or spring if you have an indoor grill) salmon recipe. Make these salmon sliders on mini buns or regular-sized hamburger buns (I'm in love with Angelic Bakehouse 7-grain buns from Whole Foods). So fast; so simple; so delicious. I substitute prosciutto for bacon for my hubby, but keep mine a "salmon only" zone. Either way they're awesome. Enjoy!

Grilled Glazed-Salmon Sandwiches with Bacon
Marcia Kiesel Food & Wine June 2010

For the salmon:
  • 1/4 cup plus 2 tablespoons Dijon mustard
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons honey
  • Four 6-ounce skinless salmon fillets
  • Vegetable oil, for rubbing
  • Salt and freshly ground black pepper
For the sandwich:
  • 4 kaiser rolls—split, toasted and buttered
  • 4 red lettuce leaves
  • 8 thick bacon slices, cooked until crisp
  • 1/2 Granny Smith apple, cut into 12 thin slices
  1. Directions
For the salmon: 
  1. Light a grill. In a small bowl, mix the mustard, horseradish and honey. 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. Turn and grill for 3 minutes longer, until the salmon is almost cooked through. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze. Turn and grill until glazed, about 30 seconds. Serve the remaining glaze on the side.
For the sandwich:
  1. Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each roll and set a salmon fillet on top. Close the sandwiches and serve.

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