More… Salmon! Easy and delicious. Grilled too. 🙂
This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.
I served these sandwiches with German Potato Salad with Dill and Pasta Salad with Peas and Summer Beans on the side. For dessert, we enjoyed a Skillet Chocolate Chip Cookie (a family favorite!), Milk Bar Sugar Cookie-Cake Squares, and ice cream, of course! I almost forgot to mention our New York Soft Pretzel appetizer- yikes! It really was an All-American feast.
This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! 😉
Yield: Serves 4
For the Glaze & Salmon:
- 1/4 cup plus 2 tablespoons Dijon mustard
- 1/4 cup prepared horseradish, drained
- 2 tablespoons honey
- four 6-ounce skinless salmon fillets
- canola oil, for rubbing
- coarse salt and freshly ground black pepper
- Light a grill.
- In a small bowl, mix the mustard, horseradish and honey.
- Rub the salmon with oil and season with salt and pepper.
- Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
- Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
- Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
- Turn and grill until glazed, about 30 seconds.
- Serve the remaining glaze on the sandwiches, below.
Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.
For the Sandwiches:
- 4 kaiser, brioche, challah, or potato rolls—split, toasted and buttered
- 4 red lettuce leaves
- 8 thick bacon slices, cooked until crisp, as below
- 1/2 Granny Smith apple, cut into 12 thin slices
- Preheat the oven to 350 degrees, preferably on convection.
- Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
- Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
- Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
- Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
- Close the sandwiches and serve.
One Year Ago:
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thebrookcook 
I don’t like too much bread either. And what the heck are you trying to do?? Make me feel bad if I don’t catch a salmon next week? LOL! You have posted a LOT of great salmon recipes recently. (We do have my hubby’s recent salmon catch in the freezer though, but he plans on smoking most of that for appetizers and Christmas gifts) 🙂
Too funny. We buy our salmon at the store! We’d starve over here if we had to actually catch fish. 😉
That is a great looking piece of salmon! We actually made some tonight and wish I would have had your recipe!
I’m sure you made some absolutely delicious salmon without my recipe! Hope you post it too! 🙂