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Grilled Salmon Sandwich https://www.metro.ca/userfiles/image/recipes/sandwich-saumon-grille-5539.jpg PT20M PT04M PT1H24M
Cut a pocket into the side of each salmon fillet.Stuff pockets with smoked salmon.In a glass baking dish, combine oil, basil and lemon juice.Add salmon fillets, turning to coat evenly.Cover and refrigerate 1 - 4 hours.Prepare mayonnaise sauce, cover and refrigerate.Preheat barbecue to medium-high.Put drained fillets on oiled grill and cook 2 minutes per side. Remove and set aside.Spread mayonnaise sauce on the bottom half of the ciabatta or baguette, cover with lettuce, then a salmon fillet, then the top half of the ciabatta or baguette.Serve with assorted crudités.
4
4 7 5 3
4*6 oz (4*180 g) skinless salmon fillet 6 oz (180 g) sliced smoked salmon 6 Tbsp. (90 mL) extra virgin olive oil 1/4 cup (60 mL) minced fresh basil 2 Tbsp. (30 mL) lemon juice Salt and freshly ground pepper to taste 4 ciabatta or baguette, split lengthways mayonnaise sauce to taste lettuce to taste
Grilled Salmon Sandwich

Grilled Salmon Sandwich

Rate this recipe
7 Votes
  • Lactose-free
4
servings
0:20
Preparation
0:04
COOKING
1:24
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4*6 oz
    (4*180 g)
    skinless salmon fillet
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    DOM CEDAR PLANKED SALMON

    DOM CEDAR PLANKED SALMON

    $15.99 ea.

    454 g SELECTED VARIETIES


    Fresh canadian Atlantic Salmon or Icelandic Haddock Fillets Value Pack

    Fresh canadian Atlantic Salmon or Icelandic Haddock Fillets Value Pack

    $9.99 /lb

    MIN 900 g


    Fresh canadian Atlantic Salmon or Icelandic Haddock Fillets Value Pack

    Fresh canadian Atlantic Salmon or Icelandic Haddock Fillets Value Pack

    $9.99 /lb

    MIN 900 g


  • 6 oz
    (180 g)
    sliced smoked salmon
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    NANUK SMOKED WILD SOCKEYE SALMON

    NANUK SMOKED WILD SOCKEYE SALMON

    $8.99 ea.

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  • 6 Tbsp.
    (90 mL)
    extra virgin olive oil
  • 1/4 cup
    (60 mL)
    minced fresh basil
  • 2 Tbsp.
    (30 mL)
    lemon juice

  • Salt and freshly ground pepper to taste
  • 4
    ciabatta or baguette, split lengthways

  • mayonnaise sauce to taste
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    NOTCO MAYONNAISE

    NOTCO MAYONNAISE

    $6.99 ea.

    443 ml



  • lettuce to taste
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    ASPARAGUS OR RADICCHIO

    ASPARAGUS OR RADICCHIO

    $3.99 /lb

    PRODUCT OF MEXICO No. 1 GRADE or PRODUCT OF U.S.A.


    ASPARAGUS OR RADICCHIO

    ASPARAGUS OR RADICCHIO

    $3.99 /lb

    PRODUCT OF MEXICO No. 1 GRADE or PRODUCT OF U.S.A.


    DOLE CAESAR SALAD KITS 216 - 218 g

    DOLE CAESAR SALAD KITS 216 - 218 g

    $4.69 ea.

    PRODUCT OF U.S.A. SELECTED VARIETIES


    ICEBERG LETTUCE

    ICEBERG LETTUCE

    $2.99 ea.

    PRODUCT OF U.S.A., No. 1 GRADE


Imprimer ma sélection

Preparation

Cut a pocket into the side of each salmon fillet.

Stuff pockets with smoked salmon.

In a glass baking dish, combine oil, basil and lemon juice.

Add salmon fillets, turning to coat evenly.

Cover and refrigerate 1 - 4 hours.

Prepare mayonnaise sauce, cover and refrigerate.

Preheat barbecue to medium-high.

Put drained fillets on oiled grill and cook 2 minutes per side. Remove and set aside.

Spread mayonnaise sauce on the bottom half of the ciabatta or baguette, cover with lettuce, then a salmon fillet, then the top half of the ciabatta or baguette.

Serve with assorted crudités.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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