MONDAY MORNING RECIPE POST - ROAST SALMON SANDWICH WITH CHIPOTLE MAYONNAISE

I found my recipe here, at Season with Spice, hosted by Mark and Reese. My thanks to them for a very nice lunch. I think you will enjoy checking out this recipe blog, as there are some great dishes in here and the photos are great. 

Roasted Salmon with Chipotle Mayonnaise

Makes 2 sandwiches

1/2 salmon fillet

Olive oil

Salt and freshly ground black pepper, to taste

Fresh lemon juice

1 avocado - sliced

Handful of arugua leaves or your choice of leafy greens

Slice of red onion

4 slices of your choice of sandwich bread (a dark rye is suggested)

Chipotle Mayonnaise

1/4 cup mayonnaise

2 tablespoons Greek yogurt or sour cream

1 large garlic clove, minced (or 1/2 teaspoon garlic powder)

1/4 teaspoon ground chipotle, or to taste

1 teaspoon honey

Preheat oven to 375 deg. F.

Line a baking pan with foil. Coat salmon fillet with a drizzle of olive oil and place it on the pan.  Season the salmon with salt, freshly ground black pepper and lemon juice.

Roast for 15-20 minutes, or until just cooked through (roasting time will depend on the thickness of the fillet and your oven temperature).

While the salmon is roasting combine all the ingredients for the chipotle mayo in a bowl.

When the salmon is cooked, remove from the oven and flake it with a fork into small pieces. Add the salmon into the bowl of chipotle mayonnaise and mix well.

To assemble the sandwich, add the chipotle mayonnaise-salmon mixture first, then top with red onion, avocado and arugula. Enjoy!

I thought this was a very tasty recipe, and very filling. I fixed this for lunch one day when Gregg was away for a few days. (This is an old recipe, before retirement. It has been made several times since and enjoyed each time.) 

I had half a portion for dinner and ate it minus bread with salad fixings. The salmon tasted really yummy even before adding the rest of the ingredients. In fact, even though I enjoyed the sandwich very much, it would be excellent with just salmon and salad. 

This time I used a crusty Ciabatta-type bread roll but I can also see how good it would be with a dark rye, as suggested by Season with Spice.