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Maple-Mustard Salmon Sandwich
Bring bold flavour to your lunch or dinner table with this irresistible salmon sandwich, made with our Stonemill® Sourdough Wide Slice. Glazed with sweet maple syrup and tangy mustard, it’s a flavorful recipe you’ll love any moment of the week.
Preparation time
5 min
Total Time
17 min
Servings
2
Servings
Made with Sourdough Wide Slice
Ingredients
- 4 slices of Stonemill® Sourdough Wide Slice Loaf
- 2 skinless salmon fillets, each about 5 oz/150 g
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) maple syrup
- 1 tbsp (15 mL) whole grain Dijon mustard
- 2 tbsp (30 mL) garlic aioli
- 4 Boston lettuce leaves
- 1/2 cup (125 mL) sliced cucumbers
- 1 avocado, pitted, peeled and sliced
- 1 tbsp (15 mL) lemon juice
Directions
- Preheat oven to 425°F (220°C). Pat the salmon dry with a paper towel. Season with salt and pepper and place on a parchment paper-lined baking sheet.
- Stir together the maple syrup and mustard, and brush over the salmon. Bake for 10 to 12 minutes or until the fish is just cooked through and starts to flake.
- Add lemon juice to the avocado and mix until combined. Top 2 slices of Stonemill® Sourdough Wide Slice Loaf
- With avocado slices, add lettuce, salmon, and cucumber.
- Spread garlic aioli on the other 2 slices of sourdough and cap each sandwich.
Tip: Alternatively, air-fry salmon instead of roasting. Preheat air-fryer to 400°F (200°C) according to manufacturer’s instructions. Place salmon in the air-fryer basket. Air-fry, turning once, for 10 to 12 minutes or until the fish just starts to flake and is cooked through.
