I just found the best thing since sliced bread! Well it actually is bread, but you have to slice it yourself. Do I sound like a crazy person yet? I’ll clarify! My local grocery store started carrying frozen artisan take-and-bake breads. They’re under-baked and basically finish the baking process in your oven whenever your carb craving strikes! In about 5-8 minutes I can have perfectly portioned, hot, fluffy, crusty, chewy, amazing baguettes, buns, loaves or focaccia without the weird additives or preservatives that shelf-stable breads tend to be loaded with. No longer do I have to shy away from buying over-sized packages of rolls or buns, because I can now stash away a 4pk of fancy schmantzy ciabatta rolls in my freezer and only bake what I need, when I need it, fast! It sounds dumb to be this excited about bread but it literally took my frequently-single-gal dining game to the next level. This isn’t to say I can’t make my own bread at home, but sometimes a short cut is cause for a happy dance.
I’m terribly sorry you had to bear with me rambling about bread for however many minutes it took you to read that. Food excites me. Ready for a really stinkin’ good salmon sandwich?
Let’s do this!
Grilled Salmon Sandwiches with Arugula, Avocado, and Pesto
Grilled Salmon Ciabatta Sandwiches
Yield 2 sandwiches
- for the salmon:
- 2 sandwich-sized salmon fillets or one large fillet, halved [skin on]
- a drizzle of your favorite extra virgin olive oil
- a hearty sprinkle of salt, pepper, garlic powder, and paprika
- for the sandwich:
- 2 fresh ciabatta rolls
- 2-4 TBSP pesto [I used my asparagus-basil pesto]
- 2 TBSP fresh mayo or aioli
- 1 cup fresh baby arugula
- 1/2 large avocado, sliced lengthwise
- 6 slices tomato
- recipe makes two summery sandwiches; adjusts easily to feed one or four!
- Grab some wild Alaskan salmon from your local seafoodery and fire up the grill!
- Heat your grill to about 375 degrees F and prep your salmon by drizzling each fillet with olive oil and seasoning, to taste, with salt, pepper, garlic powder, and paprika.
- Secure your fish, skin-side down in a grill basket and grill for about 5 minutes.
- Flip the basket an grill skin-up for approx 8 minute until salmon is a bright pinkish-orange and completely opaque.
- No grill? No problem! You can bake your salmon in a foil pouch or try the sear-n-bake technique I use for my salmon tacos!
- Whichever technique you use for the salmon, be sure to gently remove the skin after cooking.
- It should slide off easily when you insert a knife between the salmon and the skin. Just gently swipe through and you're good to go.
- If you're using take-and-bake ciabatta like I am, pop two in the oven for five minutes until golden and crisp on the outside and fluffy on the inside. Yum!
- Using bakery fresh rolls instead? Lightly toast them up on your grill with a little butter or oil if you'd like or enjoy them as is!
- Slather one side of the ciabatta with homemade or storebought mayo or aioli and spread your favorite pesto for the other. Add a small mountain of fresh arugula and your hot and ready salmon.
- Pile on the veggies and introduce it to your face. Enjoy!
Courses entree, sandwich
Perfect grilled salmon is a thing of beauty!
Don’t forget to pile on the avocado!
Pause for a second to admire your handiwork, and…
Ready… Set… Attack!!!
Crap. Now I want dessert.
Here are a few more yummy salmon recipes from the archives: