Tail portions of salmon are perfect for this recipe, because they are wide and about equal thickness throughout. If using thicker centre-cut fillets, slice in half crosswise to make eight pieces and have two per sandwich. You may need a bit more cornmeal for this.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2012
Ingredients
Spicy Red Pepper Mayonnaise:
Method
Spicy Red Pepper Mayonnaise: In food processor, purée together red peppers, mayonnaise, green onions, cilantro, sriracha, lemon juice, salt and pepper until smooth.In shallow bowl, whisk together egg, milk, salt and pepper. Pour cornmeal into separate shallow bowl. Coat salmon in egg mixture; press into cornmeal to coat evenly, shaking off any excess.
In large skillet, heat oil over medium heat; cook salmon, turning once, until golden and fish flakes easily when tested, about 6 minutes.
Meanwhile, halve rolls and arrange, cut side up, on baking sheet. Toast in 400°F (200°C) oven until light golden. Spread cut sides with red pepper mayonnaise. Sandwich lettuce, salmon and avocado in buns.
Nutritional facts Per serving: about
- Sodium 1327 mg
- Protein 32 g
- Calories 706.0
- Total fat 35 g
- Potassium 808 mg
- Cholesterol 103 mg
- Saturated fat 6 g
- Total carbohydrate 66 g
%RDI
- Iron 28.0
- Folate 99.0
- Calcium 12.0
- Vitamin A 12.0
- Vitamin C 50.0
