Welcome to another mouthwatering adventure with @FromFieldtoPlate! In this blog, we're taking you on a culinary journey from the cool waters of Spring to the sizzling heat of Summer. Join us as we use the ever-so-delicious Chinook salmon, whose rich, buttery taste makes it the star of our irresistible Summertime Grilled Salmon Sandwiches.
Using Avid Armor's top-notch vacuum sealing products, you can keep that fresh-caught flavor locked in and ready for grilling season. Say goodbye to freezer burn and hello to perfectly preserved salmon!
But that's not all – we're taking these sandwiches to the next level with a scrumptious basil and chive spread, a crunchy bite of red onion, and a luxurious buttery brioche bun. Fire up the grill and let's get cooking!
Salmon Sandwich Ingredients:
4 salmon filets
1 cup mayo
¼ cup sour cream
7 basil leaves, chopped fine
¼ cup chives, chopped
1 shallot, minced
¼ tsp salt
½ tsp pepper
2 cloves garlic, minced
red onion, sliced
1. Season salmon filets with salt, pepper, onion and garlic powder to taste. Grill or bake at 350ºF until internal temp reaches 135ºF-140ºF.
2. While the salmon is cooking combine mayo, sour cream, basil, chives, shallot, garlic, salt and pepper in a bowl and mix well. Refrigerate until ready to use.
3. With 1-2 minutes left cooking on the salmon, butter the brioche buns and place them on the grill to toast.
4. To build your sandwich add 1 tbsp sauce to bottom and top bun, place 1-2 pieces of butter lettuce on bottom bun. Followed by salmon, red onion and top with bun.