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Pan-Seared Salmon Sandwich
with Roasted Potatoes and Lemony Dip
Forget about fish Fridays! This revamped fish sandwich, flavoured with a lemony sauce and paired with dill-dusted potatoes, is totally craveable any day of the week.
Ingredients: Red potato • Salmon fillets • Artisan bun (enriched wheat flour, water, canola oil, yeast, sugar, invert sugar, salt, vinegar, citrus fiber, mono- and diglycerides of fatty acids, soy flour, calcium carbonate, sodium stearoyl-2-lactylate, monocalcium phosphate, amylase, xylanase, ascorbic acid, dough softener, potassium sorbate, calcium propionate, calcium sulphate, dried durum wheat sourdough (milled durum wheat products, bacterial culture), xanthan gum, guar gum) (milk, soy, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Dill pickles (cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, spices, natural flavors, polysorbate 80, turmeric) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale)
8 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
350 g
Red Potato
90 mL
Dill Pickle, sliced
28 g
Spring Mix
2 unit(s)
Artisan Bun
(Contains Milk, Soy, Wheat May contain Wheat, Milk, Egg, Mustard, Sesame, Soy, Sulphites)
1 unit(s)
Lemon
Not included in your delivery
0.13 tsp
Salt*
2 tsp
Butter*
0.13 tsp
Pepper*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Cut potatoes into 1/4-inch rounds.
- Add potatoes, half the Dill-Garlic Spice Blend and 1 tbsp oil to a parchment-lined 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 middle of the oven, flipping halfway through, until tender and golden-brown, 21-23 min. (NOTE: For 4 ppl, roast in the bottom and middle of the oven, rotating sheets halfway through.)
- Meanwhile, strain pickles and pat dry with paper towels.
- Zest the lemon. Juice half the lemon. Cut the remaining lemon into wedges.
- Add mayo, lemon zest and 2 tsp (4 tsp) lemon juice in a small bowl. Season with salt and pepper, then stir to combine. Set aside.
- Pat salmon dry with paper towels. Season fish all over with remaining Dill-Garlic Spice Blend, salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp oil, then salmon. (NOTE: For 4 ppl, cook salmon in two batches, using 1 tbsp oil per batch.) Cook until salmon is opaque and cooked through, 3-4 min per side.**
- Transfer to a plate.
- Meanwhile, halve buns, then spread 2 tsp (4 tsp) butter on the cut-sides.
- Arrange on an unlined baking sheet, cut-side up.
- Bake in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Carefully, remove skin from salmon, if desired.
- Dollop half the lemony sauce over buns.
- Stack pickles, fish and spring mix on bottom buns. Close with top buns.
- Divide fish sandwiches, potatoes and any remaining pickles between plates.
- Serve remaining lemony sauce alongside for dipping.
If you've opted to get salmon, cook them in the same way the recipe instructs you to cook the tilapia, then increase the cook time to 3-5 min per side.** Carefully remove the skin, if desired before building sandwich.