Blackened Salmon Sandwich

Since our trip to Greece - I've redefined my definition of fresh fish.  We caught fish in the Agean and within an hour - we were dining on our fresh catch. 🎣😳  I'm sure that some of the appeal of this amazing meal was the fact that we were dining al fresco, on a boat, in the middle of the sea, on fish so fresh I'm pretty sure it could still have been revived with some quality CPR - but this was one of our favorite meals in Greece. 

Fishing in Greece was an amazing experience.  We were able to try trolling and hand fishing and then watch as the crew pulled in fishing nets littered with fish, squid and stingray.

After a couple of hours of fishing the waters of the Agean, we jumped in the water and swam alongside the fish. 🐠  OK, so it was more like a gradual slide into the water rather than a jump but, I achieved the same result. 😂  And while we swam, our amazing charter caption and her first mate prepared our delicious lunch of grilled and pan fried fish, salad, vegetables, potatoes and bread.  

Like I said ... freshest fish EVER!  I'll never be able to replicate our Greek fishing experience so I'll have to do the best I can with the fish that available to me in Georgia.  Lucky for me, the local market stocks really fresh Scottish Salmon.  

Blackened Salmon Sandwich
4 brioche buns 
4 salmon filets
2 teaspoons blackened seasonings
butter
​lettuce
olive oil

Dilly Ranch Dressing
1/3 cup mayonnaise
1/3 cup buttermilk
​1/3 cup sour cream
1 garlic clove, finely minced
1/4 cup fresh dill, chopped
1 Tablespoon tarragon
2 teaspoons flat-leaf parsley, chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
1/2 Tablespoon lemon juice
1/2 teaspoon apple cider vinegar

Remove salmon from refrigerator and let sit at room temperature 20 minutes. 

Stir together dilly ranch ingredients.  Cover and refrigerate. 

Heat a skillet to medium-high heat.  Pat the salmon dry and lightly brush with olive oil.

Season the salmon with blackened seasoning.

Add oil to hot skillet.  Place salmon in skillet and cook 4 minutes.  

Cook and flip another 4 minutes. 

Butter buns and toast.  

Spread dilly sauce on half of the buns. 

Top with salmon filet. 

Top with lettuce and top bun.  

We like salmon a lot and we eat a lot of it.   I've prepared it in a lot of different ways - grilled, baked and pan seared.  We eat salmon tacos, burgers, salads and sandwiches.  If you're a salmon fan like me, you need to give this sandwich recipe a try.  You will NOT be disappointed.  

​Ciao!

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