Grilled salmon ciabatta sandwich

Grilled salmon ciabatta sandwich


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About this recipe: Fresh salmon fillets are marinated, then lightly grilled and served in warm ciabatta rolls with mixed salad leaves and a basil mayonnaise, to create a very tempting and special lunch dish. Lightening the mayonnaise with yogurt reduces the fat without losing out on any of the creaminess.

Azmina Govindji

Serves: 4 

  • juice of 1 lime
  • 3 tbsp chopped fresh basil
  • 4 pieces skinless salmon fillets, about 85 g (3 oz) each
  • 2½ tbsp plain low-fat yogurt
  • 2½ tbsp reduced-fat or light mayonnaise
  • ½ tsp finely grated lime zest
  • 4 part-baked ciabatta rolls or wholemeal rolls
  • salt and pepper
  • mixed salad leaves, such as rocket, baby spinach, red chard and lamb's lettuce, to serve

Prep:45min  ›  Cook:10min  ›  Ready in:55min 

  1. Mix together the lime juice, 2 tbsp of the basil, and salt and pepper to taste in a shallow, non-metallic dish. Add the salmon fillets and turn them in the mixture to coat well all over. Cover and leave to marinate in a cool place for 30 minutes.
  2. Meanwhile, mix together the yogurt, mayonnaise, lime zest and remaining 1 tbsp basil in a small bowl. Season with salt and pepper to taste. Cover and chill until required.
  3. Preheat the grill to moderate, and preheat the oven to 220ºC (425ºF, gas mark 7). Lift the salmon fillets out of the marinade and place in the foil-lined grill pan. Brush with a little of the marinade, then grill for 4–5 minutes on each side or until the fish is just cooked and the flesh is beginning to flake, brushing again with the marinade after you have turned the fillets. While the fish is cooking, place the bread rolls in the oven to bake for about 5 minutes, or according to the packet instructions, until crisp.
  4. Split the bread rolls in half and spread the cut sides with the basil mayonnaise. Put a cooked salmon fillet on the bottom half of each roll and scatter over a few mixed salad leaves. Place the top half of each roll in place and serve immediately.

Each serving provides

Excellent source of vitamin B12, vitamin E. Good source of niacin, selenium, vitamin B6. Useful source of calcium, folate, potassium, vitamin A, vitamin B1, zinc.

Another idea

For grilled tuna baps with tomato and ginger relish, use 4 fresh tuna steaks, about 85 g (3 oz) each, and marinate them in a mixture of 2 tsp finely chopped fresh rosemary, the juice of 1 orange, and salt and pepper to taste. Meanwhile, to make the relish, sauté 1 finely chopped small red onion, 1 crushed garlic clove and 1 tbsp finely chopped fresh root ginger in 1 tbsp extra virgin olive oil for 8–10 minutes or until softened. Remove from the heat and add 4 chopped plum tomatoes, 1–2 tbsp chopped fresh basil and salt and pepper to taste. Mix well. Grill the tuna for 3 minutes on each side or until cooked to your taste, then serve in wholemeal or Granary baps with salad leaves and the relish.

Plus points

Combining mayonnaise with low-fat yogurt not only reduces total fat, it also increases the nutritional value of the dish, in particular adding calcium, phosphorus, and vitamins B2 and B12. * Salad leaves such as rocket are useful sources of the B vitamin folate and of beta-carotene.

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