Here’s a great way to serve salmon…in a sandwich! It’s a super easy alternative for a light meal during these dog days of summer, which seem to have arrived early this year.
It’s also a healthy meal. The salmon teams up with grilled fresh vegetables which have marinated in a vinaigrette before being placed on the grill.
The torta roll I used for this sandwich comes from Costco.
It’s a great roll which lends itself to many different fillings because It stands up to them without getting soggy. It’s the roll I use for my Pulled BBQ Brisket Sandwich.
If you haven’t tried it yet, run to your nearest Costco and purchase a bag.
Grilled Salmon and Veggies on a Torta Roll (serves 4)
4-5 to 6 ounce wild salmon fillets
¾ cup extra virgin olive oil plus more for drizzling over salmon
¾ teaspoon Kosher salt
¾ teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 tablespoons chopped fresh basil (optional)
2 tablespoons chopped fresh Italian parsley
4 tablespoons good mayonnaise
1 tablespoon, sun-dried tomatoes in oil, drained and chopped
1 and ½ teaspoons red wine vinegar
1 eggplant, unpeeled and cut in ½-inch slices
1 zucchini and/or yellow squash cut lengthwise into ½-inch slices
2 red bell peppers (or any combination of red, yellow, or orange), cut into wedges
1 red onion, cut into ½-inch slices
4 large crusty rolls, such as torta rolls, split and toasted on grill
4 tablespoons sun-dried tomato mayo (recipe follows)
4 leaves romaine lettuce
2 tomatoes, sliced
Light the grill.
Combine the mayonnaise, sun dried tomatoes, chopped parsley, a pinch of Kosher salt and a pinch of black pepper in a small bowl. Set aside.
In a large bowl, combine the oregano, basil, if using, salt , black pepper, vinegar and oil. Add the sliced eggplant, zucchini, bell peppers, and onion. Stir to coat.
Grill the vegetables over medium high heat turning once until lightly browned and tender, 10 to 15 minutes.
Brush the salmon fillets with a bit of olive oil and sprinkle both sides with salt and pepper.
Grill the salmon for about 5 minutes per side, or until just done. Watch it carefully…(mine got a bit more done than I like)
Remove the grilled veggies to a bowl and the grilled salmon to a platter.
Spread the inside of each roll with some of the sun-dried tomato mayo. Pile on the salmon fillet, grilled veggies, lettuce and tomato.
You can omit the salmon in this recipe and you will have a delicious grilled vegetable sandwich.
If you don’t want to make it as a sandwich…
Make extra of the mayo dressing, and serve it along side a platter of grilled veggies. Try grilling fennel, mushrooms, potato wedges, and even large romaine lettuce leaves in addition to any of the veggies above.