Asian Salmon Sammy
Makes 2 Sandwiches
Ingredients
For Salmon
- 2 skinless salmon fillets, 3-4 oz each
- 2 tbsp olive oil
- olive oil (for drizzling on fillets)
- salt & pepper
For Asian Vinaigrette
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- ½ cup rice vinegar
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp honey
- 1 scallion, chopped
- 1 tsp grated garlic
- 1 tsp grated ginger
For Sandwiches
- ½ cup diced celery (about 2 ribs)
- 1 tbsp toasted sesame seeds
- black pepper
- squeeze of lemon juice
- whole wheat ciabatta bread (halves scooped of extra bread if desired)
- bean sprouts
- bok choy, sliced
- 1 tbsp chopped scallion
How-to
Cook Salmon
- In a medium saute pan, heat olive oil over medium heat
- Drizzle the salmon fillets with olive oil and season with salt and pepper
- Sear salmon, 3-4 minutes per side. To check for doneness, break open to look at the center (you are going to flake the salmon later anyway)
Make Asian Vinaigrette
- Whisk all vinaigrette ingredients together. Set aside
Mix Salmon Salad & Assemble
- Remove fillets to a pie plate or bowl and flake apart with a fork
- Add a few tablespoons of the vinaigrette and celery. Place in refrigerator o cool and marinate, about 30 minutes
- Squeeze a bit of fresh lemon juice over the salmon salad, season with salt and pepper and stir in 1 tbsp chopped scallions and toasted sesame seeds
- Mound atop the bottom pieces of whole wheat ciabatta. Drizzle with a few more tablespoons of vinaigrette
- Top with bean sprouts and bok choy, then the top piece of bread. Enjoy immediately!