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Open Face Salmon Sandwich with Sweet Mustard Sauce Recipe

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    Source: steamykitchen.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B9, B12, H, C, P
    MineralsNatrium, Fluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. For the Sweet Mustard Sauce 2 tablespoons Dijon mustard

    2. 1 tablespoon honey

    3. 2 tablespoons olive oil

    4. 1/2 teaspoon lemon juice

    5. 1/4 teaspoon salt

    6. Freshly ground black pepper For the Sandwich 1 egg

    7. 4-ounce salmon fillets, about 1 inch

    8. thick, skin removed if desired

    9. 3 tablespoons olive oil, divided

    10. 2 tablespoons Sweet Mustard Sauce, (see above)

    11. Salt and freshly ground black pepper

    12. 1 tomato cut into four 1/2 -inch slices

    13. 1/4 red onion, sliced thinly

    14. 8 slices dark rye or multi-grain bread

    15. Mixed leafy greens

    16. 1 avocado halved, pitted, and cut into 1/2 inch slices

    17. 2 teaspoons capers, drained

    Instructions Jump to Ingredients ↑

    1. To make the Sweet Mustard sauce, whisk together the mustard and honey in a small bowl. Slowly drizzle in the olive oil, whisking continuously. Stir in the lemon juice and season with salt and pepper.

    2. To hard boil the egg, put the egg in a small pot and fill with water to cover the egg by 1-inch. Bring the water to boil and immediately turn the heat off. Let the eggs sit in the hot water for exactly 7 minutes. Drain, rinse under cool water and peel when cool enough to handle. Cut the egg into quarters, lengthwise.

    3. Heat a grill pan over high heat. Brush salmon fillets with 2 tablespoons of the olive oil and grill for 2 minutes on each side.

    4. Wipe the grill pan clean, brush the remaining 1 tablespoon olive oil on the bread and grill the bread for 30 seconds each side, until nicely toasted (or use a toaster)

    5. To assemble sandwiches, first cut each piece of salmon into 2 pieces. Layering leafy greens, tomato, avocado, egg, red onion, grilled salmon and capers on each bread slice. Spoon the sweet mustard sauce on top and serve, opened faced.

    6. Oh wow, this sandwich looks so easy to make and delicious. Definitely will make this someday, once I get my hands on some good salmon LOL I’ll send him a bill for you!

    7. The final picture is beautiful. I watched the progression of shots on Food Blog Forum. I am sure the sandwich is yummy, too!

    8. Gorgeous pics as always my dear! I’ll be checking out your play by play; aager to learn some tips. Great to see you at CBS Seafood on Saturday; hope you enjoyed the Dim Sum!

    9. Mmmm! This is looking delicious. BTW, I always enjoy your little rants.

    10. Yum-O! Love this simple yet delicious recipe And thanks for the photography tips over at your FBF. It was handy! Enjoy seeing the behind the scenes…and the fact that you are just a woman of many talents That is so funny, I must have eaten about a pound of salmon today…I love it. Pure happy food Was thinking of doing a mustard/maple sauce and lookie what I found here. This looks great Jaden! Fab pics too, will check out your secrets at FBF. xo

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