Open-faced Salmon Sandwich with Dill Mayo & Pea Pesto
A delicious lunch or dinner is on the menu with fresh and tasty spring recipe by cookbook author and award-winning food writer, Nevada Berg. Follow her work on Instagram @NorthWildKitchen and at www.northwildkitchen.com for more.
Cooking time20-30 min
Difficulty levelEasy
Ingredients
Preparation
- In a large frying pan, heat 1 tablespoon oil over medium-high heat. Season the salmon fillets with a generous amount of salt and pepper. Add the fillets to the pan and cook, undisturbed, for about 4 minutes before turning and cooking for another 3 minutes, or until the salmon is cooked to your preference. Set aside to cool slightly.
- For the dill mayo, chop the dill and in a small bowl, whisk together with mayonnaise, lemon juice, and salt until combined. Set aside.
- For the pea pesto, in a food processor or blender, add the peas, olive oil, garlic, dill, and salt and pulse until combined and smooth. Set aside.
- Using a peeler, slice the cucumber into long strips.
- When ready to serve, slather some of the dill mayo on top of the toasted breads. Divide the salad greens among the breads and place on top of the mayo. Fold the cucumber strips and place on top the salad greens. Break the salmon fillets into big pieces and divide evenly among the breads, placing them on top of the cucumber. Drizzle the salmon with the pea pesto then garnish with some dill.
- Serve immediately and enjoy!