Put a new spin on the everyday classic sandwich with this recipe for lime barbecue salmon sandwiches. Fruity, grilled salmon is topped with a tangy apple slaw, then sandwiched in French or sourdough rolls. It's the perfect combination for dinner outdoors on the deck or patio with family or friends.
Top ideas for dinner tonight:
30-minute (or less) spring dinners
Quick and easy chicken dishes
Garden-fresh entrée salads
Ingredients
1 15x7x1/2-inch cedar or alder grill plank
4 6- to 8-oz. fresh or frozen skinless salmon fillets, 1 inch thick
1/2 tsp. finely shredded lime peel
2 Tbsp. lime juice
1/4 tsp. salt
1/8 tsp. ground black pepper
4 French or sourdough rolls, split and toasted
Apple Slaw
directions
At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.
Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels.
In a small bowl, combine lime peel, lime juice, salt, and pepper. Brush lime mixture over both sides of salmon.
For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place salmon on plank. Cover; grill salmon for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill salmon as above.)
Serve salmon on sourdough rolls topped with Apple Slaw. Makes 4 sandwiches.
Apple Slaw: n a medium bowl, stir together 1/2 teaspoon finely shredded lime peel, 2 tablespoons lime juice, 1 tablespoon olive oil or salad oil, and 1/8 teaspoon salt. Add 1 cup slivered tart red apple; 1 cup shredded green cabbage; 4 very thin onion slices, halved and separated into rings; and 1 tablespoon snipped fresh cilantro. Toss mixture to combine. Cover and chill for up to 1 hour, stirring once. Makes about 2 cups.
0 comments:
Post a Comment