with Roasted Potatoes and Lemony Dip
Forget about fish Fridays! This revamped fish 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
4 g
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
- Before starting, preheat the oven to 450˚F.
- Wash and dry all produce.
- Remove any brown spots from potatoes and cut into 1/4-inch rounds.
- To a parchment-lined baking sheet, add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil. (NOTE: For 4 servings, 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 for 21-23 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, strain pickles, then pat dry with paper towels.
- Zest lemon, then juice half the lemon. Cut remaining lemon into wedges.
- In a small bowl, add mayo, lemon zest and 2 tsp (4 tsp) lemon juice. Season with salt and pepper, then stir to combine. Set aside.
- Pat salmon dry with paper towels. Cut each fillet in half crosswise, then season fish all over with remaining Dill-Garlic Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then salmon. (NOTE: For 4 servings, cook salmon in two batches, using 1 tbsp oil per batch.) Cook for 3-5 min per side, until salmon is opaque and cooked through.**
- Transfer to a plate. Remove and discard skin, if desired.
- Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
- On an unlined baking sheet, arrange buns, cut-side up.
- Bake in the middle of the oven for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)
- Dollop half the lemony sauce over buns.
- Stack pickles, fish and spring mix on bottom buns. Close with top buns.
- Divide fish sandwiches, potatoes and any remaining pickles between plates.
- Serve remaining lemony sauce alongside for dipping.
If you've opted to get salmon, pat dry with paper towels, then season in the same way recipe instructs you to season tilapia. Increase cook time to 3-5 min per side.** Remove and discard skin, if you like.
Follow the rest of the recipe as written.
1130
kcal
Calories
79
g
Fat
15
g
Saturated Fat
68
g
Carbohydrate
7
g
Sugar
7
g
Dietary Fiber
36
g
Protein
140
mg
Cholesterol
1380
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
150
mg
Calcium
5
mg
Iron
