Cornmeal-Crusted Salmon Sandwiches With Pepper Mayonnaise

By The Canadian Living Test Kitchen

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Cornmeal-Crusted Salmon Sandwiches With Pepper Mayonnaise

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	706706 cal
pro	32 g32g pro
total fat	35 g35g total fat
sat. fat	6 g6g sat. fat
carb	66 g66g carb
fibre	8 g8g fibre
chol	103 mg103mg chol
sodium	1,327 mg1,327mg sodium
potassium	808 mg808mg potassium
% RDI:	-
calcium	1212 calcium
iron	2828 iron
vit A	1212 vit A
vit C	5050 vit C
folate	9999 folate

Preparation time: 25 minutes
Total time : 25 minutes

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.

Ingredients

1 egg 1 1eggeggs
2 tbsp milk 2 2tbsp tbspmilk
3/4 tsp salt 3/4 3/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/3 cup cornmeal 1/3 1/3cup cupcornmeal
4 skinless salmon fillets , (4 oz/115 g each)4 4skinless salmon filletskinless salmon fillets, (4 oz/115 g each)
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
4 square ciabatta buns 4 4square ciabatta bunciabatta buns
4 leaves Bibb lettuce 4 4leaves Bibb lettuce or leaf lettuce
1 avocado , pitted, peeled and thinly sliced1 1avocadoavocados, pitted, peeled and thinly sliced
Spicy Red Pepper Mayonnaise:
1/2 cup chopped roasted red peppers 1/2 1/2cup cupchopped roasted red peppers
1/3 cup light mayonnaise 1/3 1/3cup cuplight mayonnaise
2 green onions , chopped2 2green oniongreen onions, chopped
1 tbsp chopped fresh cilantro 1 1tbsp tbspchopped fresh cilantro
2 tsp Sriracha 2 2tsp tspSriracha
2 tsp lemon juice 2 2tsp tsplemon juice
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

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.

Source : Canadian Living Magazine: February 2012