I figured it was worth a try. Salmon is delicious. Sandwiches are delicious. Fresh ciabatta bread is really delicious. Might as well put them all together.
So I got some salmon fillets, doused them in herbs, got some arugula, tomatoes and avocado, cut up the bread, and made my own garlic aioli. Yes, you heard me, my own garlic aioli. Apparently this is no big deal to chef types. But to me, it was a triumph! It didn't break or anything. My whisking arm did its job well. And, oh my word, was it worth it. So yummy!!
I highly recommend this as a great summer sandwich that's a little out of the ordinary and a lot delicious.
Salmon Sandwiches with Garlic Aioli
8 oz salmon, skinned and cut into two fillets
1 T 21 seasoning salute by Trader Joes (can substitute lemon pepper)
Half ciabatta loaf, sliced
1/2 tomato, sliced
2 oz Arugula
1/2 avocado, sliced
Garlic aioli, recipe below
1. Lightly cover salmon fillets in olive oil, then liberally season with the herb mixture
2. Squeeze lemon half over fillets until covered well
3. Heat a glug olive oil over medium high heat in a nonstick skillet
4. Saute fillets in olive oil till cooked through, about 3 minutes on each side
5. Meanwhile, coat the ciabatta halves in aioli (the more the better!), and layer arugula, tomatoes and avocado on the bread
6. Add salmon fillets when finished cooking and viola! The perfect salmon sandwich!
4 garlic cloves, finely chopped
1/4 t salt
2 egg yolks
1 c olive oil
1 t Dijon mustard
1/2 t water
1 t lemon juice
(Note, make sure all your ingredients, including the eggs, are at the same temperature, this allows for proper mixing)
1. In a food processor (or, if you want to be authentic, a mortar and pestle), combine garlic and salt till well mixed
2. Transfer mixture to a medium sized non-reactive bowl (like ceramic or stainless steel)
3. Whisk the egg yolks in until well combined and thickened
4. Whisk in half of the olive oil, adding the oil very slowly and whisking constantly so the oil gets completely emulsified
5. Now whisk in the mustard, water and lemon juice until incorporated
6. Add the rest of the olive oil slowly, whisking constantly
7. The resulting aioli should be a little thinner than mayonnaise, if it's too thick, you can add a little water to thing it out
8. Note, your aioli can now sit for up to 48 hours after the initial mixing process. However, if it separates (you'll know it when you see it) you can add another egg yolk and whisk to combine. That will re-emulsify it.
9. Second note, if you're like us and cannot get enough of the aioli, cut up the other half of the ciabatta loaf in small strips and use that to dunk in the aioli to eat to your heart's content alongside the sandwiches