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Wednesday
Apr112012

Grilled Salmon Ciabatta with Lemon Aioli

This is volume 2 of our healthy yet delicious recipes. Even though the berry salad from last week was absolutely delectable, we cannot survive on salad and fruit only. Plus, this sandwich will get you out of the house and in front of the grill for this new spring weather. Unless you live in Western PA like I do, in that case it snowed today. Joy. You know what? If it’s still crappy out around you, get your winter coat out, fire up that grill and give a good yell to that bad weather. Rain, snow or shine, I’m still grillin’!

Ok, well now that’s off my chest, let’s get to the food. Salmon is one of my favorite fish, its light, its mild, and it is very hard to screw up. You do not have to include all my accoutrements (fancy for condiments) but I do recommend sticking with the spice mix and the aioli as it makes the dish and is directly from my Leather Bound Book. Simple yet delectable.

Spice Blend

-2 tsp. Lemon Pepper Seasoning

-2 tsp. Dried Dill Weed

-1 pinch ground white pepper

 

Lemon Aioli

-1 Cup Mayonnaise (not Miracle Whip)

-2 Tbsp. Lemon Juice

-1 Tbsp. Dried Dill Weed

 

Four 6oz Salmon Filets (I prefer Northern Atlantic Salmon, but your local market may have some recommended fresh salmon in stock)

Four Fresh Wheat Ciabatta Buns (you can substitute any bread you like, but I prefer this)

4 oz. Baby Romaine

1 Whole Tomato cored and sliced thinly

Mix your Aioli (fancy French word for Mayo) ahead of time to save you some chaos. Put the mayo, lemon juice and dill weed in a bowl and whisk thoroughly. Always taste your product before serving just to make sure it is exactly where you like it. This is where I express why you cannot use Miracle Whip. For one, it is not mayonnaise. Two, it is disgusting. Three, it is NOT MAYO.

Moving on… Mix your spices together and preheat your grill to 300 degrees, or your grill pan or skillet over medium heat. Brush your pan or grill with a little canola oil just to prevent the salmon from sticking. Take a hefty pinch of your spice mix and sprinkle it on each side of your salmon. You don’t want to over season the salmon as it is a mild fish, and you cannot go too lightly or you won’t find any flavor to the fish. After seasoning lay your fish smooth side down on your cooking surface. If you want those fancy grill marks, spin your salmon every two minutes on each side 45 degrees. Cook the salmon for 4 minutes on each side. Whatever you do, do not close the lid to your grill. Put away your Grill Master Guide and trust me. This will over cook your salmon very quickly. If you were smoking the salmon with a cedar plank soaked in rum (which will be in the future blogs) then the closing is necessary. Not now though.

Once you flip your salmon, cut your ciabatta in half, and drizzle both the top and bottom pieces with olive oil. Place on the grill or cooking surface for two minutes or until toasted light brown. Two ways to see if your salmon is done cooking is either use a meat thermometer and check the thickest part of the salmon. Cook books teach you to have it at 145 degrees, I prefer mine at 135. The other way is the sides of the salmon will start to excrete a milky white liquid. This is just the heat reacting to the oils and water in the fish.  

Once your salmon is done, take the bottom of the ciabatta and layer a few leaves of baby romaine and a few slices of tomato on the bun. Next lay the salmon on top of the veggies, and put a thin layer of aioli on the top bun. Tada. Serve hot.

A light, filling and delicious meal right in front of your eyes. Your friends will think you’re a Chef de Cuisine! And it’s healthy too (as long as you don’t put as much Aioli as I do on it).

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Reader Comments (1)

I am pleased to see that you are posting your receipes. I am always cooking on the grill,and don't care if its rainy, snowing, freezing or hot outside. You are also right about miracle whip--it is digusting!!
Keep up the humor and the receipes.
Thank you, Marcia's mom (Tina)

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