Salmon Sandwiches
Updated August 11, 2024
Andrew Scrivani for The New York Times
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound skinless salmon fillet
1 tablespoon lemon juice, more as needed
Salt
1 tablespoon black peppercorns
2 star anise
⅓ cup mayonnaise
¼ teaspoon ground ginger
1 cup finely shredded Chinese lettuce (also known as celtuce) or romaine
Freshly ground black pepper
16 slices bread, crusts removed
Nutritional analysis per serving
29 grams carbs; 35 milligrams cholesterol; 350 calories; 4 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 3 grams fiber; 364 milligrams sodium; 18 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium skillet, combine salmon fillet, lemon juice, 1 ½ teaspoons salt, peppercorns and star anise. Add ¾ cup water, and place over high heat. As soon as water comes to a boil, turn salmon over and turn off heat. Rest for 3 minutes. Using a slotted spatula transfer salmon to a plate to cool.
- Step 2
Place salmon in a large bowl, and flake with a fork. Add mayonnaise, ginger and lettuce. Season with salt, pepper and lemon juice to taste. Toss gently to combine.
- Step 3
Place equal portions of salmon mixture on eight slices of bread, and top with remaining eight slices. Cut each sandwich in half. Arrange on a platter, and serve.
Private Notes
Comments
finely diced celery and red onion add flavor and texture, if you like. I also enjoy adding Italian parsley.
Used homemade mayo with garlic, and fresh ginger - totally wonderful, everyone loved it!
Had some skin-on salmon laying around, so I crisped the skin in the pan before flipping and then adding the steeping liquid and letting it sit. Got to eat some crispy salmon skin while the meat cooled off. Resist any temptation to overcook the salmon just because it's for salad. Fresh romaine hearts do work just fine. Celery is a nice addition. In the future I would consider adding one or two green onions, whites and all.
I had just bought some red snapper so I used that, and since it has a milder flavor than salmon, I decided to make an avocado mayo, and added a minced Thai chile, celery seeds, and a dash of soy sauce. Extremely tasty on thinly sliced fresh whole wheat seeded bread.
Had some skin-on salmon laying around, so I crisped the skin in the pan before flipping and then adding the steeping liquid and letting it sit. Got to eat some crispy salmon skin while the meat cooled off. Resist any temptation to overcook the salmon just because it's for salad. Fresh romaine hearts do work just fine. Celery is a nice addition. In the future I would consider adding one or two green onions, whites and all.
I personally thought there was too much mayo, so I added in some celery and cilantro to help lighten it a bit! I think next time I'll use greek yogurt and a little less :) Great recipe overall!