Burger-ed Out? Try A Plank-Grilled Salmon Sandwich Instead
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Ashley Rodriguez of Not Without Salt offers an alternative to burgers that’ll still satisfy grill lovers.
All photos: Ashley Rodriguez
Judging by my kids’ bug bites, the dirt under their nails, and their olive skin deepening to a color much like browned butter, I say that we’ve been doing summer right. They’ve spent evenings camping (with more to come), sat out by countless fires, had their (almost) fill of s’mores, shot BB guns at magic hour, and plucked peaches straight from the tree. And that was all just last weekend.
I’m so glad there is much more summer left so you have time to enjoy these plank-grilled salmon sandwiches. There’s a bit of grilled bacon in there too, along with a red onion relish that is sweet, tart and tangy with briny capers tangled in between the purple lacy onions.
Plank-Grilled Salmon Sandwiches
Serves 6
2 ½ pound fillet of King Salmon (available at Porter & York)
Cedar plank, soaked for at least an hour
Salt & pepper, to taste
2 heaping tablespoons Dijon mustard
3 tablespoons dark brown sugar
12 strips bacon
6 brioche buns, halved
½ cup mayonnaise
2 large avocados, peeled, pitted and sliced
3 cups arugula
Red onion relish, to taste (recipe below)
Preheat your grill while you prepare the salmon. Set the salmon on the soaked plank then season with salt and pepper. Spread the Dijon mustard on top then finish with the dark brown sugar.
Grill the salmon for 20 to 30 minutes or until the flesh is firm when touched and flaking. After 10 minutes on the grill, lay the bacon directly onto the grill and cook until crisp on both sides, about 10 minutes, flipping once halfway through.
Remove the salmon and bacon from the grill then let the salmon rest while you prepare the burgers.
Slather the brioche buns with mayonnaise.
Cut the salmon into 6 or so burger-size pieces. Place a piece of the salmon on the bottom bun then top with avocado, arugula and bacon. Finish with the red onion relish and then the other half of the bun.
Red Onion Relish
2 tablespoons olive oil
1 large red onion, halved and thinly sliced
½ teaspoon kosher salt
1 tablespoons dark brown sugar
3 tablespoons red wine
1 teaspoon fresh thyme leaves
1 tablespoon balsamic vinegar
¼ cup drained capers
In a medium pan over low heat, add the olive oil. Add the red onion and salt and saute for 15 minutes or until very soft, stirring frequently until done.
Add the sugar, wine, thyme leaves, and vinegar. Cover and simmer for 8 minutes. Remove the lid and simmer for 5 minutes or until the liquid is syrupy. Fold in capers. Cool, then store in a jar in the fridge.
More summer sandwiches:
The Ultimate Cheese and Tomato Sandwich Recipe
Salad Sandwich Recipe from 'A Girl and Her Greens’
How to Make the Best Fried Fish Sandwich
