Salmon Sandwich with Dijon Sauce
This Seared Salmon Sandwich is made with seared pink salmon and a quick Dijon yogurt sauce, and is ready in 15 minutes!
Servings: 2 people
Calories: 519kcal
Ingredients
- 1 tablespoon olive oil
- 2 pink salmon fillets (~4 oz each)
- pinch sea salt
- 4 slices bread (use gluten-free bread if needed)
- 2 lettuce leaves (optional)
- ½ tomato, thinly sliced (optional)
Dijon Sauce:
- ½ cup plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon capers
- ⅛ cup diced red onion
- ½ lemon, juiced
- pinch sea salt, to taste
Instructions
- Pat salmon dry. Pat dry again. (Wet fish will not sear). Sprinkle both sides of fish with salt.
- Heat oil in a stainless steel or cast iron pan over medium-high heat, until oil begins to shimmer.
- Set salmon, skin side down, in hot pan. Sear, without touching or trying to move salmon, for approximately 4 minutes per ½ inch thickness. Salmon will begin to cook from the bottom up- turning from pale pink to whiter and more opaque. Salmon is ready to flip when the fish has cooked approximately ¾ of the way through.
- Use a thin metal spatula to flip salmon. If salmon sticks to the pan, allow it to cook another 30 seconds and try again until it's loosened.
- Once salmon is flipped, sear it for about 1 minute. Remove salmon from pan. Flake the fillets apart.
- Toast bread, and set aside. Mix lemon juice and all remaining Dijon sauce ingredients together.
- Layer the flaked salmon, a generous dollop of yogurt sauce, sliced tomatoes, and lettuce in between the slices of bread to make two sandwiches. Cut sandwiches in half if desired, and serve immediately.
Nutrition
Calories: 519kcal | Carbohydrates: 37g | Protein: 43g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 831mg | Potassium: 1213mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2180IU | Vitamin C: 24mg | Calcium: 199mg | Iron: 4mg