Broiled Salmon Sandwiches with Yogurt-Sriracha Sauce
Inspired by a recipe created by Zach Neville, who was a finalist in the Real Food for Kids 2015 recipe contest when he was 14, these sandwiches are so flavorful. If you have a picky eater in the house you can leave the spices off of one portion and just sprinkle a little salt over the oil after you brush it on top of the fish or make some of the yogurt sauce without the sriracha. The sandwiches would also be good topped with iceberg lettuce.
Ingredients
- 1 - 1 1/2 lb. salmon fillet (use wild Alaskan salmon if possible),
- 1 1/2 tsp. paprika
- 3/4 tsp. ground cumin
- 1 1/2 tsp. dried rosemary
- 1/4 tsp. salt
- 1 Tbsp. canola or vegetable oil
- 4 whole wheat hamburger buns (use wheat/gluten-free, if needed)
- 1/2 cup low fat Greek yogurt (or use any variety)
- 2 tsp. sriracha or other hot sauce
- 1 tsp. honey
Instructions
- Preheat the broiler and line a baking sheet with aluminum foil. Put the salmon fillets on the baking sheet, skin side down.
- In a small bowl, combine the paprika, cumin, rosemary, and salt. Put 2 tsp. of the oil in another small bowl. Using a pastry brush or the back of a spoon, brush the flesh of the salmon with the oil and top it with the spice mixture, rubbing it in gently with your fingers (and set aside the oil bowl).
- Broil the salmon about 6 inches from the heating element for 10 - 12 minutes until it is cooked through in the thickest part of the fillet (check with a sharp knife). Using a thin spatula, slide the flesh off the skin of the salmon and onto a serving plate or directly onto the toasted buns (see directions below).
- In a small serving bowl, combine the yogurt, sriracha, and honey.
- While the salmon is cooking, split the buns and put them on a baking sheet with the insides of the buns facing up. Put the remaining tsp. of oil in the reserved small bowl and brush the inside surface of the buns with the oil.
- Put the buns on a lower shelf in the oven where the salmon is cooking for 2 – 3 minutes until the edges of the buns are golden brown. Serve the salmon immediately on the toasted buns, topped with the yogurt sauce.
Slow Cooker Directions
- Cut the salmon fillets to fit in the slow cooker, if needed. Place each piece of salmon on an individual piece of aluminum foil large enough to create a packet around the salmon. Brush the salmon with oil, then top it with the spice mixture. Fold the foil around the salmon to create a packet, then stack the packets in the slow cooker. Cook on low for 4 - 5 hours or on high for 2 - 3 hours. Remove the salmon from the packets and assemble the sandwiches as directed. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Combine the spices, rub them on the fish and refrigerate, prepare and refrigerate the yogurt sauce.
Scramble Flavor Booster: Add a shake of ground cloves to the yogurt sauce.
Tip: A rub like the one suggested in this recipe is very versatile. You can double the rub and use it on other proteins like chicken, steak, or ribs (or even tofu!).
Nutritional Information Per Serving (% based upon daily values): Calories 386, Total Fat: 18g, 27.5%; Saturated Fat: 3g, 14%; Cholesterol: 67mg, 22.5%; Sodium: 365mg, 15%; Total Carbohydrate: 22g, 7.5%; Dietary Fiber: 3g, 10%; Sugar: 6g; Protein: 32g
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