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Open Faced Salmon Sandwich w/ Grilled Pineapple
Yield: 5 Servings Salmon Sandwich
Ingredients:
15 oz. Salmon, Skinless, Fresh
3-3/4 cup Romaine Lettuce, Shredded
2 tbsp. Sesame Ginger Salad Dressing
5 slices Sourdough Bread, ¾" Sliced
½ cup Red Bell Pepper, Julienned
½ cup Green Bell Pepper, Julienned
2-1/2 tsp. Lemon Zest
Grilled Pineapple
Ingredients:
1 each Fresh Pineapple
Preparations:
Salmon Sandwich
1. Pre-heat oven to 320 F.
2. Cut salmon into 3 ounce portions; grill or brown both sides in a pan sprayed with non-stick pan coating, until lightly browned.
3. Place the salmon on a cookie sheet and finish in the oven until an internal temperature of 145F is reached, about 12 minutes.
4. Toss the shredded romaine with the Sesame dressing.
5. Toast the sourdough bread; slice on a bias. Grilled Pineapple
6. Remove both ends and all of the rind from the pineapple; discard.
7. Slice down the center from the top; slice in half again, cut out the core of each wedge.
8. Slice the (4) wedges in half again, total 8 wedges.
9. Preheat BBQ grill, season the grill grates with non-stick cooking spray; grill all sides of pineapple (2-3 minutes) until golden brown.
Plate Assembly:
On a plate, crisscross the toasted sourdough bread, overlapping each other. Divided the lettuce mixture evenly over the bread, then the salmon; add the fresh peppers on top of the salmon. Garnish each sandwich with ½ tsp. of lemon zest.
Serve with 1-1/2 wedges of fresh grilled pineapple per serving.
