Print Recipe

St. Louis Bread Company Grilled Salmon Sandwich
with Sweet-Hot Mustard

RG

Ingredients

  • 2 tablespoons dry mustard
  • 3 tablespoons brown sugar
  • 1/2 teaspoon soy sauce
  • 4 teaspoons olive oil
  • 4 salmon filets, about 5 ounces each
  • 1 tablespoon fresh chopped dill or 1 teaspoon dried dill weed
  • Salt and freshly ground pepper to taste
  • 2/3 bunch fresh baby spinach
  • 4 slices Saint Louis Bread sourdough from large loaf, crusts trimmed


Instructions

  1. Combine mustard and sugar in bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
  2. Heat grill until very hot. Brush salmon with remaining oil; season with salt and pepper. Grill for 5 minutes or until browned. Turn and cook another five minutes or until done.
  3. Heat small skillet over medium heat and add spinach. Cook until wilted, tossing leaves occasionally, about 3 minutes.
  4. Toast bread and place on plates.
  5. Top each with wilted spinach and a salmon filet.
  6. Drizzle mustard sauce over top.
  7. Garnish with a sprig or two of fresh dill.
  8. Serve immediately.

Source: Sue Stees, St. Louis Bread Company


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