Ingredients
The following ingredients have 3 Servings
- 3-4 ounce pieces of Atlantic salmon
- 3 crusty Italian buns
- 1 avocado sliced
- 3 leaves of iceberg lettuce
- 3 organic cherry tomatoes halved
- slices of onion (optional)
- 4 oz of grated parmigiano reggiano
- 3 table spoons hollandaise sauce
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 3 tablespoons prepared mustard
- salt and pepper
- For the marinate:
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon dried dill
- 1 green onion chopped
- 1 garlic clove whole
- salt and pepper to taste
Instruction
- Place salmon in a dish.
- Drizzle olive oil on both sides of fish.
- Sprinkle dried dill on both sides.
- Toss in chopped green onion and garlic clove.
- Add salt and pepper.
- Massage all ingredients into the fish.
- Cover and let marinate in fridge for at least a couple of hours.
- Take hollandaise sauce and heat on low heat.
- Add thyme and oregano, set aside.
- Take salmon out of fridge.
- Preheat barbecue to a 400° Fahrenheit temperature.
- Place some olive oil on a paper towel and oil grill racks.
- Put salmon skin side down on the grill first length wise for 5 minutes, then turn width wise another 5 minutes.
- Repeat this process on the other side of fish.
- Cut buns in half, place on grill and lightly toast.
- Put 1 tablespoon of hollandaise sauce on bottom of bun.
- Place onion slice if wanted on hollandaise.
- Put salmon on top of the onion.
- Top with a couple of avocado slices, lettuce leaf, 2 halves of grape tomatoes.
- Sprinkle a pinch of grated parmigiano cheese.
- Put 1 teaspoon of mustard on top half of bun and top burger.
