Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 pink salmon fillets (~4 oz each)
  • pinch sea salt
  • 4 slices bread ((use gluten-free bread if needed))
  • 2 lettuce leaves (optional)
  • 1/2 tomato, thinly sliced (optional)
  • 1/2 cup plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers
  • 1/8 cup diced red onion
  • 1/2 lemon, juiced
  • pinch sea salt, to taste

Instruction

  • Pat salmon dry. Pat dry again. (Wet fish will not sear). Sprinkle both sides of fish with salt.
  • Heat oil in a stainless steel or cast iron pan over medium-high heat, until oil begins to shimmer.
  • Set salmon, skin side down, in hot pan. Sear, without touching or trying to move salmon, for approximately 4 minutes per 1/2 inch thickness. Salmon will begin to cook from the bottom up- turning from pale pink to whiter and more opaque. Salmon is ready to flip when the fish has cooked approximately 3/4 of the way through.  
  • Use a thin metal spatula to flip salmon. If salmon sticks to the pan, allow it to cook another 30 seconds and try again until it's loosened.
  • Once salmon is flipped, sear it for about 1 minute. Remove salmon from pan.  Flake the fillets apart.
  • Toast bread, and set aside.  Mix lemon juice and all remaining Dijon sauce ingredients together.  
  • Layer the flaked salmon, a generous dollop of yogurt sauce, sliced tomatoes, and lettuce in between the slices of bread to make two sandwiches.  Cut sandwiches in half if desired, and serve immediately.