Prep Time
25 min
Cook Time
10 min
Yields
4 servings
These sandwiches are elegant but still easy to prepare and make a great lunch or dinner.
Courtesy of Alison Kent.
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ingredients
Fennel Slaw
3
Tbsp (45 mL) each olive oil and lemon juice
2
Tbsp (30 mL) grainy mustard or Dijon mustard
¼
tsp (1 mL) each salt and pepper
½
bulb fennel, trimmed and very thinly sliced (about 3 cups/750 mL)
1
green onion, thinly sliced
2
Tbsp (30 mL) fresh dill, chopped
Maple Salmon Sandwiches
2
Tbsp (30 mL) maple syrup
2
Tbsp (30 mL) light mayonnaise
¼
tsp (1 mL) each salt and pepper
4 4-oz
(120 g) boneless skinless salmon fillets (use thin tail pieces)
4
sandwich buns, split in half and toasted
4
leaves lettuce
1
tomato, thinly sliced
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directions
Step 1
In bowl, whisk oil, lemon juice, mustard, salt and pepper. Add fennel, onion and dill, tossing to combine. Let stand while preparing salmon.
Step 2
In small bowl, whisk syrup, mayonnaise, salt and pepper; brush all over salmon. Place on foil-lined and greased baking sheet. Bake in preheated 425°F (220°C) oven until cooked through and fish flakes easily when tested, 8 to 10 minutes.
Step 3
Sandwich lettuce, tomato, salmon and Fennel Slaw in buns, or serve Slaw on the side.