Sometimes a really great weekday dinner can be as simple as a beautifully grilled piece of fish on a great piece of bread. This open-face sandwich is one of my favorite evening meals on cool fall nights. With great flavor and texture from the crunch of the lettuce, the creamy richness of the avocado, and a jolt of onion and cracked black pepper, the sandwich is capped off with a simple champagne mustard sauce that you can also use as a glaze to brush on meat or fish before searing it.
Salmon full of Omega 3 fatty-acids and a great source of protein, makes this recipe not only simple and delicious but heart healthy. Pair it with Empire Baking Company’s Hippie Loaf, organic fresh greens from FM 1410 and a champagne shallot mustard from Rex’s to make this meal complete.
Open-Faced Salmon Sandwiches
Artizone.com Shopping List:
- 8 oz Atlantic salmon fillet from Rex’s Seafood
- 3 tablespoons Ariston Olive Oil from Flavors From Afar
- 2 tablespoons Champagne Shallot Mustard from Rex’s Seafood
- 1 bag of Spicers Greens from Spiceman’s FM 1410
- 4 slices Hippie Loaf from Empire Baking Company
Items needed from your pantry:
- 1 red onion cut into four 1/2 inch slices
- 1 avocado, pitted and sliced
- Salt and freshly ground black pepper
Heat a cast iron skillet over high heat. Brush the salmon fillets with 2 tablespoons of olive oil. Place on the skillet until cooked through, about 2 minutes on each side.
Lightly toast the bread if preferred over the skillet, about a minute on each side.
To assemble the sandwiches, place spicer greens on each slice of bread. Place generous chunks of salmon on lettuce and top with avocado, onion and mustard sauce. Sprinkle with a pinch of salt and freshly ground black pepper.
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*All photos in this blog show actual Artizone ingredients.