Recipe by Emilia Warriner
Photography by James Tse
Food styling by Claire Stubbs
Prop styling by Jane Hardin
First published in Wish September 2007
food
Seared Salmon With Caper-Dill Mayo
This easy and delicious sandwich is loaded with heart-healthy omega-3 fatty acids
Ingredients (Makes 4 sandwiches)
| 2 tbsp | capers, finely chopped |
| 2-3 tbsp | chopped fresh dill |
| ¾ cup | mayonnaise |
| 1 tsp | lemon zest |
| 1 clove | garlic, minced |
| 1/3 cup | butter or olive oil |
| 1 | baguette, cut into 4 pieces (should match size of salmon filet) |
| 4 | skinless salmon filets, 4-6 oz each |
| 6 cups | mixed salad greens |
| ½ | red onion, thinly sliced |
Instructions
- In a bowl, mix capers and dill together. Add mayonnaise and zest.
- Set oven to broil. Combine garlic and butter in a small skillet and cook over medium heat until garlic is softened but not browned.
- Slice bread lengthwise and set on a sheet pan. Brush garlic butter mixture on cut sides of bread.
- Heat a non-stick skillet on medium-high. Season salmon with salt and pepper. When skillet is hot, sear salmon for approximately 5 minutes per side. For extra-thick filets, reduce heat slightly to allow fish to cook through without burning.
- Place bread about 4 inches below broiler and toast to light golden brown. Remove from oven.
- Place ½ cup greens on each bread base, add a thin layer of sliced onion, top with salmon, add a generous dollop of caper-dill mayo, and top with other bread half. Mix remaining salad greens and sliced onion with your favourite vinaigrette and serve alongside sandwiches.
Nutritional information
Nutrients per serving: 887 calories, 62 g fat, 41 g protein, 39 g carbs, 3 g fibre. Excellent source of vitamin A, folate and iron.
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