Lemon-Pepper Salmon Fillet Sammies
with DIY Tartar Sauce and Potato Wedges
Succulent salmon, zippy Lemon-Pepper seasoning and briny dill pickles are the ultimate dynamic trio of flavour in this playful take of a fish sandwich!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
2 unit(s)
Russet Potato
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
1 unit(s)
Tomato
90 mL
Dill Pickle, sliced
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
6 g
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
- Cut tomato into 1/4-inch rounds.
- Drain pickles over a small bowl. Finely chop pickles.
- Add mayo, pickles, 1/2 tbsp (1 tbsp) pickle brine, 1/2 tbsp (1 tbsp) water and 1/2 tsp (1 tsp) Lemon-Pepper Seasoning in a medium bowl. Season with salt.
- Pat salmon dry with paper towels, then place on a separate cutting board, skin-side down.
- Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Discard skin.
- Season with salt and remaining Lemon-Pepper Seasoning.
- Arrange salmon on a parchment-lined baking sheet. Drizzle over 1/2 tbsp (1 tbsp) oil.
- Roast in the middle of the oven until cooked through, 7-10 min.**
- Meanwhile, halve buns, then spread softened butter on the cut side of each half.
- Heat a large non-stick pan over medium-high heat.
- When hot, add buns, cut-side down (NOTE: Don't overcrowd the pan; toast buns in 2 batches for 4 ppl).
- Toast until golden brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)
- Spread some DIY tartar sauce on top and bottom buns.
- Stack tomato and fish fillets on bottom buns. Close with top buns.
- Divide burgers and wedges between plates.
- Serve remaining tartar sauce alongside for dipping.
Check sandwich composition in dev