Salmon Fillet Sandwich

Name: Salmon Fillet Sandwich
Prep time: 15 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 8 -12 ounces salmon fillets, thin,wide pieces from tail of salmon fillet (or 2 each); 1 1/2 teaspoons olive oil, divided; salt & freshly ground black pepper; 1 tablespoon dry mustard; 1 1/2 tablespoons packed light brown sugar; 1/4 teaspoon soy sauce; 2 1/4 teaspoons water; 2 slices sourdough bread, crusts removed,toasted; 1/4 bunch arugula

Submitted by sugarpea

"I've got a Dh who loves this open-faced sandwich. Chances are you know a guy who'd like it, too. Grilled salmon is served on sourdough with mustard sauce and arugula. Fifteen minutes!"

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Ready In:: 15mins
Ingredients:: 9
Serves:: 2

ingredients

8 -12 ounces salmon fillets, thin,wide pieces from tail of salmon fillet (or 2 each)
1 ¹⁄₂ teaspoons olive oil, divided
salt & freshly ground black pepper
1 tablespoon dry mustard
1 ¹⁄₂ tablespoons packed light brown sugar
¹⁄₄ teaspoon soy sauce
2 ¹⁄₄ teaspoons water
2 slices sourdough bread, crusts removed,toasted
¹⁄₄ bunch arugula

directions

Brush salmon with 1 tsp olive oil and sprinkle with salt and pepper; grill or broil until browned and desired doneness, about 10 minutes.
Mix remaining 1/2 tsp olive oil, mustard, brown sugar, soy sauce, and water; plate each serving with bread, top with arugula and salmon, drizzle with mustard sauce and serve.

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RECIPE SUBMITTED BY

sugarpea

Snohomish, WA

I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.

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