Salmon Fillet Sandwiches
with DIY Tartar Sauce and Potato Wedges
Succulent salmon, zippy Lemon-Pepper seasoning and briny dill pickles are the ultimate dynamic trio of flavour in this playful take of a fish sandwich!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
2 pièce(s)
Pomme de terre Russet
2 pièce(s)
Pain artisan
(Contient Lait, Soya, Blé Peut contenir Blé, Lait, Oeuf, Moutarde, Sésame, Soya, Sulfites)
1 pièce(s)
Tomate
90 ml
Cornichon à l'aneth, en tranches
4 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
1 cs
Poivre au citron
(Peut contenir Triticale, Moutarde, Blé, Sésame, Soya, Arachides, Sulfites, Lait, Noix)
Informations nutritionnelles
Ustensiles
Instructions
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Cut tomato into 1/4-inch rounds.
- Drain pickles over a small bowl. Finely chop pickles.
- Add mayo, pickles, 1/2 tbsp (1 tbsp) pickle brine, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) Lemon-Pepper Seasoning in a medium bowl. Season with salt.
- Pat salmon dry with paper towels, then place on a separate cutting board, skin-side down.
- Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Discard skin.
- Season with salt and remaining Lemon-Pepper Seasoning.
- Arrange salmon on a parchment-lined baking sheet. Drizzle over 1/2 tbsp (1 tbsp) oil.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, halve buns, then spread softened butter on the cut side of each half.
- Heat a large non-stick pan over medium-high heat.
- When hot, add buns, cut-side down (NOTE: Don't overcrowd the pan; toast buns in 2 batches for 4 ppl).
- Toast until golden brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)
- Spread some DIY tartar sauce on top and bottom buns.
- Stack tomato and fish fillets on bottom buns. Close with top buns.
- Divide burgers and wedges between plates.
- Serve remaining tartar sauce alongside for dipping.
Check sandwich composition in dev