Chipotle Salmon Sandwiches
- PREP 15min
- COOK 10min
- TOTAL 25min
I love these pan-seared salmon sandwiches. We make a simple chipotle mayonnaise to spread on the bread rolls. You can do this using a food processor, or if you prefer, mince the chipotle pepper and cilantro very small and stir them into the mayonnaise with a spoon. You can usually find canned chipotle peppers in adobo sauce sold near salsas, but if your store does not carry them, try an International or Mexican market.
You Will Need
Salmon Sandwiches
1 tablespoon grape seed or canola oil
4 center cut salmon fillets, skin removed, about 6 ounces each
2 tablespoons agave nectar or substitute honey
Salt and fresh ground black pepper
1 cup baby spinach or arugula
4 bread rolls, lightly toasted
Chipotle Mayonnaise
1 cup mayonnaise, see homemade mayonnaise
1 to 2 small chipotle peppers in adobo, seeded, depending spice level
1 tablespoon sauce from the canned adobo chile peppers
1/4 cup fresh cilantro leaves, finely chopped
Juice of 1 lime
Salt and fresh ground black pepper
Directions
Make chipotle mayo: Add the mayonnaise, minced pepper, adobo sauce, cilantro and lime juice to a small food processor. Season with about 1/4 teaspoon of salt then blend until mostly smooth. Taste and adjust with more peppers, sauce or salt.
Cook the salmon: Heat oil in a heavy-bottomed skillet over medium-high heat. Brush agave nectar onto both sides of the salmon fillets then season with salt and pepper. Add salmon to the skillet and cook 2 to 3 minutes until the agave forms a nice brown crust. Turn the fillets and cook for another 2 to 3 minutes, or until the salmon flakes easily with a fork. Transfer to a plate and rest for 5 minutes.
Assemble sandwiches: Spread mayonnaise onto bread rolls then add a handful of arugula to the bottom slice of each roll. Place salmon on top and enjoy.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates. We assumed a ciabatta roll and 6 tablespoons of the mayonnaise for 4 burgers.