with Roasted Potatoes and Lemony Dip
Forget about fish Fridays! This revamped salmon sandwich, flavoured with a lemony sauce and paired with dill-dusted potatoes, is totally craveable any day of the week. Ingredients: Red potato • Salmon fillets • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Dill-Garlic Spice Blend
1 tsp
Mayonnaise
8 tbsp
Red Potato
350 g
Dill Pickle, sliced
90 mL
Spring Mix
28 g
Artisan Bun
2 unit(s)
Lemon
1 unit(s)
Salt
0.125 tsp
Butter
2 tsp
Pepper
0.125 tsp
Oil
2 tbsp
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 21-23 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, strain pickles, then pat dry with paper towels.
- Zest the lemon. Juice half the lemon. Cut remaining lemon into wedges.
- Add mayo, lemon zest and 2 tsp (4 tsp) lemon juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Pat salmon dry with paper towels. Season salmon all over with remaining Dill-Garlic Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Transfer to a plate. Remove skin, if desired.
- Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
- Arrange on an unlined baking sheet, cut-side up.
- Bake in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Dollop half the lemony sauce over buns.
- Stack pickles, salmon and spring mix on bottom buns. Close with top buns.
- Divide salmon sandwiches, potatoes and any remaining pickles between plates.
- Serve remaining lemony sauce alongside for dipping.
If you've opted to get salmon, pat salmon dry with paper towels. Season salmon in the same way as tilapia. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.** Transfer to a plate. Remove skin, if desired. Follow the rest of the recipe as written.
1140
kcal
Calories
79
g
Fat
15
g
Saturated Fat
70
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
37
g
Protein
140
mg
Cholesterol
1410
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
150
mg
Calcium
5
mg
Iron
