Salmon Sandwich with Yogurt-Dill Sauce

Name: Salmon Sandwich with Yogurt-Dill Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 pound thin salmon fillets, (skinned and cut into 4- to 5-ounce portions); 1 tablespoon extra virgin olive oil; 1 teaspoon salt-free seafood seasoning; 1/2 teaspoon Kosher salt ((optional)); 1/2 teaspoon freshly ground black pepper; 1 head Butter Lettuce; Quick Pickled Cucumbers; 8 slices Challah (or soft bread of your choice); 3/4 cup plain Greek yogurt; 1/4 cup finely minced shallot; 2 tablespoons finely chopped fresh dill (or 1 tablespoon dry); 1/4 cup drained capers, (chopped); Zest of 1 lemon; 1 teaspoon extra virgin olive oil; Kosher salt; Freshly ground black pepper

Prep 15 min Cook 15 min Serves 4 Source

Ingredients

1 1/2 pound thin salmon fillets, (skinned and cut into 4- to 5-ounce portions)
1 tablespoon extra virgin olive oil
1 teaspoon salt-free seafood seasoning
1/2 teaspoon Kosher salt ((optional))
1/2 teaspoon freshly ground black pepper
1 head Butter Lettuce
Quick Pickled Cucumbers
8 slices Challah (or soft bread of your choice)
3/4 cup plain Greek yogurt
1/4 cup finely minced shallot
2 tablespoons finely chopped fresh dill (or 1 tablespoon dry)
1/4 cup drained capers, (chopped)
Zest of 1 lemon
1 teaspoon extra virgin olive oil
Kosher salt
Freshly ground black pepper

Steps

1
Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 400°F. Pat the salmon fillets dry with paper towels and place them on a foil lined baking sheet. Brush the foil and the filets on all sides with olive oil. Season each piece of salmon evenly with the seafood seasoning, plus a good pinch each of kosher salt and black pepper.
2
Roast the salmon. Roast the salmon fillets until they’re opaque and flakes easily with a fork, 12 to 14 minutes, depending on how thick they are. Set the cooked salmon aside to rest for 5 minutes. Switch the oven to broil.
3
Make the yogurt-dill sauce. In a small bowl, mix together the Greek yogurt, shallot, dill, capers, and lemon zest. Season to taste with salt and black pepper. Set aside.
4
Toast the bread. Brush one side of each slice of bread with a thin layer of olive oil and lay them out, oil side up, on a second baking sheet. Broil the bread just until lightly browned and crisp on the oiled side, 1 to 3 minutes, watching closely to ensure it doesn’t burn. Remove from the oven.
5
Assemble the sandwiches. Spread a generous layer of the yogurt sauce on the toasted side of each slice of bread. Place a few butter lettuce leaves and a few sliced pickles on four of the slices, then top with a piece of salmon. Close the sandwiches with the remaining bread. Serve immediately.