Grilled Salmon Sandwich
I'm in Rochester visiting my daughter Jennifer, son-in-law Craig and granddaughter Madi. Craig is a professional tuba player with the Rochester Philharmonic Orchestra, so on Saturday evening Jenny and Madi and I went for a picnic on the lawn while Craig played a pops concert in the Shed at the Finger Lakes Permforming Art Center in Canandaigua. Salmon is one of Madi's favorite foods (she's two) so before we went I grilled some salmon for her and made sandwiches for me and Jenny and Craig.
Serves three, with leftovers for a toddler.
1 lb salmon fillets, skin on
3 slices tomato
12 leaves baby spinach
4 T basil, minced
3 T mayonnaise
1 T balsamic vinegar
salt, hot sauce to taste
6 slices rustic Italian bread
See Grill Basics for equipment and procedures.
Brush fillets with oil and place in a hamburger frame. Grill 6 minutes on one side and 5 on the other over a medium hot charcoal fire. Let the fish rest for about 8 minutes before attempting to remove from the frame. Remove and discard salmon skin, salt the fillets and refrigerate them until cool.
Mix the basil, mayonnaise, vinegar and hot sauce.
To serve, reserve a couple of ounces of salmon meat in a small resealable container for the toddler, if necessary. Divide the remaining fillets into three portions and lay one serving on each of three slices of the bread. Lay a slice of tomato and then 4 leaves of spinach on the fillet. Spread the other three slices of bread with the mayonnaise mixture and place on top of the stack. Wrap in sandwich bags and keep cool until picnic time.