Thursday, February 12, 2009
Salmonwiches with Baked Sweet Potato Fries
I created this recipe in a desperate search for a fresh recipe for fish night. Mundo doesn't usually get very excited about our weekly fish nights, because I'm still a rookie at perfecting dishes made with fish. He really enjoyed this sandwich made with marinated roasted salmon and a lemony dill mayo. The sweet potato fries are so easy to make and can be served with so many different meals- and they're really good for you!
4 center cut salmon filets (or a large enough piece of salmon to generously feed 4 people)
3 cloves of fresh garlic, minced
Juice and zest of 2 lemons
1 tsp salt
1/2 tsp pepper
2 tsp dried dill
2 tbsp chopped fresh flat leaf parsley
2 tbsp olive oil
4 ciabatta rolls or sour dough rolls (I bought a sour dough baggette and cut it into segments)
packaged spring mix salad or other lettuce of your choice
1/4 cup real mayo (you can use lowfat)
1 tsp lemon zest
1 tbsp lemon juice
1 tsp dried dill
freshly ground pepper
1/4 tsp salt
Combine the garlic, zest and juice of 2 lemons, 1 tsp salt, 1/2 tsp pepper, 2 tsp dried dill, 2 tbsp flat leaf parsley and 2 tbsp olive oil in a small bowl. Place salmon in a ziploc bag. Pour marinade over salmon. Marinate for about an hour. Meanwhile, combine all of the ingredients for the mayo, adding pepper to taste. Set aside. Preheat oven to 450 degrees. Bake the salmon for 10-15 minutes, until it flakes easily with a fork and the color is no longer opaque pink. To serve, toaste each roll. Spread with 1-2 tsp mayo, depending on how much mayo you like. Top with one of the salmon filets and a handful of spring lettuce mix. Serve with sweet potato fries.
Sweet Potato Fries:
4 large sweet potatoes (I make one per person), peeled and cut into spears
Place sliced and peeled sweet potatoes on a jelly roll pan (cookie sheet). Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat. Bake at 450 degrees for 15 minutes, flipping the fries over halfway through baking. They are finished cooking when they are brown on both sides and tender when poked with a fork.