Grilled chum salmon and vegetable sandwiches
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Delicious summer sandwiches with fresh, juicy vegetables and healthy fish, good for a picnic or a dinner.
Ingredients for grilled keta and vegetable sandwiches:
- Bread (slices of black bread) - 4 units
- Keta - 400 g
- White onion - 1 pc
- Zucchini (young small) - 2 pcs
- Tomato - 2 pcs
- Soy sauce - 2 tablespoon
- Lime (juice or lemon juice) - 1 tablespoon
- Mayonnaise - 2 tablespoon
- Mustard (mild) - 1 teaspoon
- Olive oil - 1 tablespoon
- Whiskey (or cognac) - 1 tablespoon
- Oregano - 0.5 teaspoon
- Salt (to taste) - 1 handful.
- White pepper (to taste) - 1 handful.
How to cook grilled quetta and vegetable sandwiches step by step with photos
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Slice zucchini, onion rings. Cut tomatoes in rings. |
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Marinate fish in whiskey and soy sauce for 20 minutes. I have two pieces of fish, 200 g each, you can cut each piece in half, but I didn't do it, because the fish is too tender, and I was afraid that it will fall apart. |
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Fry the onions and zucchini on both sides in a grill pan. |
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Put the sautéed veggies on a plate, sprinkle with dried oregano, drizzle with 1 tablespoon of olive oil, and stir to combine. |
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Grill fish on both sides until tender, then cut each piece in half lengthwise. |
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Make dressing: mix lime juice (or lemon juice), mayonnaise, mustard. |
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assemble sandwich: spread bread with 1 teaspoon of dressing, then onions, zucchini, tomatoes and fish, season with salt and pepper to taste, pour the rest of the sauce on top. Bon appetit!! |
Salt, Soy Sauce, Tomato, Mayonnaise, White Onion, Olive Oil, Juicy, Mustard, Oregano, Zucchini, White pepper, Lime, appetizers, Whiskey, Keta, Sandwiches, Open Sandwich
