Remember this photo? Last week I used it to (kinda sorta) show you a beautiful strawberry salad. Now, as promised, I'm giving you the recipe for this delicious salmon sandwich from
Marcia Kiesel for Food & Wine Magazine.
Grilled Glazed Salmon
Total: 20 min.
1/4 cup plus 2 tablespoons Dijon mustard
1/4 cup prepared horseradish, drained
2 tablespoons honey
Four 6 oz skinless salmon fillets
Vegetable oil, for rubbing
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 remaining glaze on the side.
For the sandwich:
4 kaiser rolls- split, toasted and buttered
4 red lettuce leaves
8 thick bacon slices, cooked until crisp
1/2 Granny Smith apple, cut into 12 thin slices
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 roll and set a salmon fillet on top.
Close the sandwich and serve.