|Open Face Salmon Sandwich with Sweet Mustard Sauce
Sweet Mustard Sauce Recipe
Makes 1/2 cup
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon lemon juice
1/4 teaspoon salt
Whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously. Stir in the lemon juice and season with salt and pepper.
Open-Faced Salmon Sandwich
Four 4-ounce salmon fillets, about 1 inch thick (also great with smoked salmon at room temp)
3 tablespoons olive oil, divided
2 tablespoons Sweet Mustard Sauce, (see above)
Salt and freshly ground black pepper
1 tomato cut into four 1/2 -inch slices
1/4 red onion, sliced thinly
4 slices dark rye or multi-grain bread
Mixed leafy greens
1 avocado halved, pitted, and cut into 1/2 inch slices
2 teaspoons capers, drained
To hard boil the egg, put the egg in a small pot and fill with water to cover the egg by 1-inch. Bring the water to boil and immediately turn the heat off. Let the eggs sit in the hot water for exactly 7 minutes. Drain, rinse under cool water and peel when cool enough to handle. Cut the egg into quarters, lengthwise.
Heat a grill pan over high heat. Brush salmon fillets with 2 tablespoons of the olive oil and grill for 2 minutes on each side.
Wipe the grill pan clean, brush the remaining 1 tablespoon olive oil on the bread and grill the bread for 30 seconds each side, until nicely toasted (or use a toaster)
Assemble sandwiches by layering leafy greens, tomato, avocado, egg, red onion, grilled salmon and capers. Spoon the sweet mustard sauce on top and serve, opened faced.
- recipe adapted from Marcus Samuelsson New American Table Cookbook