This sandwich is a great make-ahead meal that with a little pre-planning can serve as a quick and easy weeknight meal. Up to four days ahead of time, you can make the yogurt sauce. Up to three days ahead of time you can wash and dry the lettuce and one day ahead of time you can broil the fish. Serve the sandwich with a vegetable crudité (you can use extra yogurt sauce as a dip) or a green salad and, voila, dinner is served.
Some storage tips:
1. Store the yogurt sauce in an airtight container and mix it well before using it.
2. Wrap the cleaned and dried lettuce in dry paper towels and store in an airtight bag.
3. Chill the broiled salmon uncovered in the refrigerator for at least 30 minutes before storing it in an airtight container for up to one day.
Eliana loves to eat fish and salmon is no exception. But, she prefers a “deconstructed” version of this sandwich. That way she can mix flavors if she chooses to or eat them separately. Ah, toddlers!
- Cold Salmon Sammies
- Yields 4-6 portions
For the salmon:
- -1½ pounds salmon fillet with skin removed and portioned into 6 4-ounce pieces or 4 6-ounce pieces
- -¼ teaspoon salt
- -¼ teaspoon garlic powder
- -1 pinch black pepper
- -2-3 teaspoons olive oil
For the yogurt sauce:
- -6 ounces plain Greek yogurt
- -Salt, pepper, garlic powder, to taste
- -Fresh parsley, finely chopped, to taste
For the sandwich:
- -8-12 slices whole grain bread, toasted
- -A small handful of baby spinach or 2-3 pieces of “tender” lettuce ie: butterhead or bibb, rinsed and dried
- -Sliced tomatoes (optional)
Prepare and cook the salmon:
Place a baking rack about 6 inches from the heat source and turn your broiler onto low. Line a baking sheet with aluminum foil—I basically wrap the baking sheet in foil to avoid a major clean up.
Mix the spices together in a small bowl. Place the salmon onto the baking sheet and pour a little olive oil over the top. Spread the olive oil over the filet using one hand. Using your other hand, sprinkle half the spice mixture over the fish. Turn the fish over and pour a little olive oil over the top. Spread it around with your “wet” hand. Using your “dry” hand, sprinkle the rest of the spice mixture over the top.
Broil the salmon for 4-6 minutes depending on the thickness of the filet. After 4-6 minutes, flip the filet over and broil for 4-6 minutes more.
Remove the salmon to a dinner plate and place uncovered on the bottom shelf of the refrigerator for at least 30 minutes. Then, cover fish tightly and refrigerate until preparing the sandwich.
Prepare the yogurt sauce:
Place the yogurt and spices into a bowl and mix together. Stir in the parsley. Taste and adjust seasonings desired. Cover tightly and store in the refrigerator until ready to use.
Build the sandwich:
Toast the bread. Stir the yogurt sauce and spread 2-3 teaspoons onto each piece of bread. Place the lettuce on top of half the slices.
Put the salmon pieces on top of the lettuce and flatten out with a fork.
Add tomatoes, if using. Cover the sandwiches with the leftover pieces of bread and press down on each sandwich.
Slice into half with a sharp knife and enjoy.