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Salmon baguettes
Salmon baguettes
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Indulge in flavorful salmon baguettes with homemade rocket and mint pesto for a delectable meal.
Ingredients:
  • 4 (about 100g each) salmon fillets
  • 4.60 gm olive oil
  • 150g mayonnaise
  • 21.00 gm lemon juice
  • 20.00 ml capers, coarsely chopped
  • 1 large baguette
  • 1 bunch asparagus, woody ends trimmed, thinly sliced into ribbons
  • 2 radishes, thinly sliced lengthways
  • 60g baby rocket leaves
  • 120g pkt Brand Australian baby spinach and rocket salad leaves
  • 125.00 ml mint leaves
  • 20g parmesan
  • 35g almond
  • 1 garlic clove, crushed
  • 80ml olive oil
Instructions:
  • Combine spinach, rocket leaves, mint, parmesan, almonds, and garlic in a food processor. Pulse until finely chopped. With the processor running, slowly pour in the oil until well combined.
  • Preheat barbecue grill or chargrill to medium heat. Gently coat the salmon with oil. Grill for 2 minutes on each side for medium doneness or to your preference. Allow it to rest for 5 minutes before flaking it coarsely.
  • In a small bowl, mix together the mayonnaise, lemon juice, and capers.
  • 1. Split the baguette using a large serrated knife. 2. Spread the mayonnaise mixture on the bottom half. 3. Spread pesto on the top half of the baguette. 4. Layer salmon, asparagus, radish, and rocket over the bottom half. 5. Sandwich with the top half and secure with kitchen string. 6. Cut into portions and serve.

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