Salmon Sandwich with Umami Dressing

 

So, you’ve cooked some amazing Wild BC Sockeye and everyone enjoyed it, but you have leftovers. Not sure what to do with your leftover salmon? Don’t you worry, we got you! Dress it up and make one of the best restaurant-quality sandwiches you’ve ever had in the comfort of your home using fresh local produce! Load up the sandwich with ANYTHING you want, but this dressing will knock your socks off!

 
 

Recipe supplied by Cory Walby. Saturday Night Test Kitchen

 

Ingredients: Makes two sandwiches

  • ¼ cup Mayonnaise

  • 2 tbsp Dark Miso Paste

  • 1 tbsp Gochujang Paste (you can sub in Sriracha if you can’t find Gochujang)

  • 1 tbsp Rice Wine Vinegar

  • 2 cups Cooked and Cooled Wild BC Salmon – broken into bigger chunks

  • 4 strips Thick Cut Bacon

  • 1 Heirloom Tomato – Sliced 1/4” thick

  • 1 Avocado – Halved and sliced thin

  • Fresh Pepper

  • 4 Butter Lettuce Leaves or Frisee Lettuce

  • 4 Pieces Sour Dough Bread – Toasted

  • 3 tbsp Butter

Other Add Ons

  • Watermelon Radish

  • Cucumber

  • Roasted Red Peppers

  • Shallots or Red Onion

Directions

  1. Add the Mayo, Miso, Gochujang, and Vinegar to a bowl. Use a whisk and mix well. Reserve roughly 4 tbsp of the Umami Mayo. To the bowl, add the Wild BC Salmon and mix well with the rest of the dressing. Set aside.

  2. Toast the bread and butter it. Place on the avocado and pepper it. Add about half of the Umami dressed salmon to this, and top with two pieces of bacon. Place on the tomato next and then the lettuce of choice. Drizzle with the reserved dressing. Top with the 2nd piece of toast and cut in half!

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

 
 
 
 
 
Design