Salmon is so deceivingly easy to cook, healthy, and delicious ... so I make it fairly often. Now if only we could get a good seafood market in Greenpoint. One day ...
The sweet mustard sauce on this would make for a good salad dressing as well.
Open-Faced Salmon Sandwich with Sweet Mustard Sauce
Adapted from: Serious Eats
1 lb salmon fillet, cut into 4 equal pieces
4 thick slices crusty bread, brushed with olive oil
1 egg, hard boiled and sliced
1 avocado, cut into slices
1 tomato, sliced thinly
1 red onion, sliced thinly
1 handful mixed greens
1 1/2 teaspoon capers
1 tablespoon honey
2 tablespoons Dijon mustard
3 tablespoons olive oil, plus more for brushing salmon and bread
Kosher salt and pepper
1. In a medium bowl, whisk together Dijon, honey, olive oil, and the juice of one of the limes. Season to taste with salt and pepper.
2. Preheat the broiler. Brush each side of the salmon fillets with olive oil, and season generously with salt and pepper. Broil, skin side down, until just cooked through, about 6-8 minutes.
3. While the salmon is cooking, toss the onions and tomatoes in the sweet mustard sauce to coat and spread them in a broiler safe dish. Add the bread slices to the dish and broil until the vegetables are just tender and until the bread is golden.
4. Arrange some mixed greens on top of each slice of bread and then to each sandwich, add a salmon fillet, onions, tomato, avocado, egg slices, capers, and the juice of the second lime. Drizzle remaining sweet mustard sauce over each sandwich.