Salmon Sandwich with Lemon Dill Aioli
Grilled wild salmon is topped with crispy, briny capers and a creamy lemon dill aioli inside two toasted buns – you couldn’t ask for a tastier lunch or dinner! Recipe by Maxine Sharf of Maxiskitchen.com
Cook Time: 30 mins.
For the Aioli:
1/4 cup + 2 tablespoons mayonnaise
Juice of 1/2 lemon
1 tablespoon fresh dill, minced
1/2 clove garlic, grated or minced
For the Sandwich:
2 tablespoons capers
2 brioche buns
2 wild sockeye salmon fillets, skin removed
Salt and pepper
4 leaves butter lettuce
1/4 cup microgreens (optional)
Mix together the ingredients for the aioli and set aside in the fridge; blot capers dry between two towels.
In a small pan, add avocado oil so it comes up the side of the pan about 1/4 inch; heat oil until it reaches 350F and then add your capers; cook for 2-3 mins until crisped and then drain on a paper towel lined plate.
Toast the buns on a grill or grill pan until warm and crisped on the inside and set aside.
Season the salmon with salt and pepper and sear on an oiled grill or grill pan for 2-3 mins per side until salmon is done.
Assemble the sandwich with butter lettuce on the bottom, then the salmon, aoili, crispy capers, and micro greens on top – enjoy!