Salmon filet sandwiches with dille yoghurt sauce

IMG_0974 copyWhen it comes to salmon, we don’t discriminate. We love salmon in all shapes and sizes. We love it raw, we love it grilled, we love it smoked. We love it all dressed up as poke, we love it in a quiche, we love it all fancy and cube-shaped. But sometimes you just have to keep it simple. Sometimes salmon doesn’t need anything else than to be sandwiched by a crusty ciabatta and a fresh, dille-y sauce. So simple, so easy, but maximum satisfaction is still guaranteed. We promise!

Ingredients for two salmon sandwiches
○ 300 g salmon fillet ○ 1 large or 2 small crusty ciabatta breads ○ 5 tablespoons of Greek yoghurt ○ 2 sprigs of dille ○ 1 small diced red onion ○ 1 small diced tomato ○ 1 cucumber ○ couple of baby spinach leaves ○ juice of half a lemon

Roughly chop the dill and combine with the chopped onion, tomato, lemon juice and yoghurt. Cut the salmon fillet into two equal pieces, about the size of your bread. Season both sides generously with salt and pepper. Fry each side for 3 minutes in a lightly oiled pan. Assemble your sandwich with a generous layer of sauce, the spinach, cucumber and finally the beautiful salmon!

It’s almost shameful how easy it is to make these badass sandwiches! While we were initially not planning on adding any tomato or onion to the sauce, we decided to take a walk on the wild side – and were pleasantly surprised by the extra flavor and texture it added. The juicy salmon is perfectly complimented by its good friend dille, and the crusty bread just brings it all together. A must try for sure!


Cheese and Chinese


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