Salmon club sandwich with dill caper aioli

Robin Lieneke

By
@icook65

This is the sloppiest most amazing sandwich ever. Dripping from the elbows good. The key is fresh. Everything fresh. This calls for sautéing but this would work perfectly with grilled salmon as well.


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Comments:

Serves:

2

Prep:

10 Min

Cook:

20 Min

Method:

Saute

Ingredients

2
8 oz. salmon filets
4 slice
bacon, crispy
2
pretzel or ciabatta buns
1 c
dill caper aioli
1
tomato, sliced thick
2
leaves romaine lettuce
1/2 small
red onion, sliced thin

DILL CAPER AIOLI

3/4 c
real mayonaise
1/4 c
sour cream
1 Tbsp
lemon juice
1 tsp
fresh basil, minced
2 tsp
fresh dill weed
2 Tbsp
capers with brine

Directions Step-By-Step

1
Season salmon with salt, pepper, onion powder and garlic powder. Melt 1 tablespoon butter in a skillet with 1 tablespoon of olive oil. Sauté salmon flesh side first about 4-5 min. Turn over and sauté skin side approx 3-4 min. Drain on paper towels
2
To make aioli mix all ingredients together and season to taste w/ salt & pepper. Set aside. You can make this ahead and store in fridge.
3
To assemble: toast buns spread each side with aioli. Stack lettuce tomato onion and bacon. Place a salmon filet on each stack. Top with remaining bun. Cut in half and enjoy.

About this Recipe

Course/Dish: Fish, Sandwiches
Main Ingredient: Fish
Regional Style: American
Hashtags: #salmon, #dill, #bacon