Sándwich de salmón con salsa de yogur y eneldo

Ingredientes

• 1 1/2 pound thin salmon fillets, (skinned and cut into 4- to 5-ounce portions)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt-free seafood seasoning
• 1/2 teaspoon Kosher salt ((optional))
• 1/2 teaspoon freshly ground black pepper
• 1 head Butter Lettuce
• Quick Pickled Cucumbers
• 8 slices Challah (or soft bread of your choice)
• 3/4 cup plain Greek yogurt
• 1/4 cup finely minced shallot
• 2 tablespoons finely chopped fresh dill (or 1 tablespoon dry)
• 1/4 cup drained capers, (chopped)
• Zest of 1 lemon
• 1 teaspoon extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Preparación

1. 1

   Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 400°F. Pat the salmon fillets dry with paper towels and place them on a foil lined baking sheet. Brush the foil and the filets on all sides with olive oil. Season each piece of salmon evenly with the seafood seasoning, plus a good pinch each of kosher salt and black pepper.

2. 2

   Roast the salmon. Roast the salmon fillets until they’re opaque and flakes easily with a fork, 12 to 14 minutes, depending on how thick they are. Set the cooked salmon aside to rest for 5 minutes. Switch the oven to broil.

3. 3

   Make the yogurt-dill sauce. In a small bowl, mix together the Greek yogurt, shallot, dill, capers, and lemon zest. Season to taste with salt and black pepper. Set aside.

4. 4

   Toast the bread. Brush one side of each slice of bread with a thin layer of olive oil and lay them out, oil side up, on a second baking sheet. Broil the bread just until lightly browned and crisp on the oiled side, 1 to 3 minutes, watching closely to ensure it doesn’t burn. Remove from the oven.

5. 5

   Assemble the sandwiches. Spread a generous layer of the yogurt sauce on the toasted side of each slice of bread. Place a few butter lettuce leaves and a few sliced pickles on four of the slices, then top with a piece of salmon. Close the sandwiches with the remaining bread. Serve immediately.