• April 8, 2015

    Spring Salmon Sandwiches with Pea Sprouts + Lemon-Dill Aioli

    by

    This sandwich is inspired by my favourite at Terra Breads – a local bakery and cafe. It features tender, flaky salmon, sweet pea shoots, thin slices of crisp cucumber, and a delicious aioli with dill, lemon zest and juice. Served on super-soft ciabatta bread, it is divine.

    I often make it for lunch when I’m having people over – I just make one enormous sandwich in a ciabatta baguette, and cut it into slices. It’s great for a baby/wedding shower, or to bring to a potluck picnic.

    I just love buttery, perfectly seared salmon. Especially with such fresh, spring-y toppings.

    I just realized this post comes hot on the heels of my Blackened Fish Sandwiches with Spicy Corn and Cabbage Slaw – I guess I’m just really into fish on bread right now!

    Now I’m going to veer completely off topic and share what I consider to be a public service announcement. Anybody out there get super-frequent headaches? (I’m vigourously waving my hand). For YEARS, I was getting throbbing headaches at least several times a week. I’d pop tylenol or advil and be ok, but I didn’t like taking painkillers so frequently – however the headaches were too disruptive to go untreated.

    I tried everything from massage to physiotherapy to new glasses to meditation (in case it was stress) to giving up caffeine to orthodontic treatments to allergy medications… you name it, I tried it.

    I finally figured out it was… EYE STRAIN. Not at all related to my glasses prescription, but simply related to reading off of screens (computer, phone iPad). And I totally fixed the problem with this insanely simple 20-20-20 rule. It works like this: every 20 minutes, you look away from the screen and focus your eyes on things 20+ feet away (I just focus on several points outside my window) for 20 seconds. I just keep this app open in a separate window (with “auto break” on) to remind me.

    I discovered it in January, gave it a try, and have had literally ONE headache since then. I just want to shout it from the rooftops, because I know there are so many others out there who share my (now eliminated) pain. If you’re a frequent headache sufferer, give it a try!

    Spring Salmon Sandwiches with Pea Sprouts + Lemon-Dill Aioli

    Course Lunch
    Cuisine Canadian
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 4 servings
    Author Jennifer Pallian

    Ingredients

    For aioli:

    • 1/2 cup mayonnaise
    • 2 tsp finely grated lemon zest fluffy, not packed
    • 2 tsp lemon juice
    • 1 tsp minced dill packed
    • pinch of salt

    For sandwiches:

    • 1 lb salmon filets skin optional
    • salt and pepper
    • 1 tbsp olive oil
    • handful of pea sprouts or watercress
    • thinly sliced cucumber
    • 4 ciabatta buns halved crosswise and opened up

    Instructions

    1. In a small bowl, whisk together all ingredients for aioli.
    2. Heat a large skillet over medium-high heat for a couple of minutes. Season salmon with salt and pepper on both sides. Add oil to skillet. Once it starts shimmering, add the salmon (skin-side down if it has skin). When first side releases easily (about 2-3 minutes), flip and continue cooking on other side until barely cooked through, about 1 minute more (it will continue cooking off of the heat). It should be flakey and nearly opaque in the thickest part.
    3. Divide aioli between buns, spreading evenly on both cut sides. Divide salmon among buns, and top with a small handful of pea sprouts, and several slices of cucumber.

    BY

    Hi, I'm Jenn! I'm in the Foodess kitchen making a spectacular mess + something delicious, in roughly equal parts. Join me for seasonal baking punctuated by globally-inspired comfort recipes and (healthy-ish) dinspiration, plus with lots of tips and resources. So happy that you're here!

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