Protein Swap | Golden Crispy Salmon Sandwiches
with Tartar Sauce & Extra-Crunchy Lemon-Spiked Slaw
Cooking time
15 minutes
Servings
2/4
Calories
1210 /serving
The moment these battered fish fillets hit the pan, you’re good as gold. Flaky salmon gets double dunked: first in homemade tartar sauce for inner softness, and then in panko for an outer crust that fries to golden and crispy. Your tartar sauce (mayo, capers, lemon and ranch seasonings) also tucks nicely into toasted potato-scallion buns, with a final layer of lemony slaw that kicks up the crunch with radishes and celery.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 100g Radishes
- 150g Shredded cabbage
- 1 Celery stalk
- 1 Lemon
- 90ml Mayonnaise
- 40g Panko
- 10g Capers
- 2 Gourmet potato-scallion buns
- 9g Back at the Ranch spices (chives, parsley, mustard, garlic, onion, brown sugar, kosher salt)
Contains: Barley, Eggs, Milk, Mustard, Salmon, Wheat
You will need:
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
87 g
Saturated Fat
16 g
Sodium
820 mg
Total Carb
71 g
Sugars
8 g
Protein
38 g
Fibre
6 g
Preparation
Make the tartar sauce
Roughly chop the capers. Juice the lemon. In a small bowl, combine the mayo, capers, ⅓ of the lemon juice, ⅓ of the spices and S&P.
Prepare the salmon
Pat the salmon dry with paper towel; season with all but a pinch of the remaining spices and S&P. Place ½ the tartar sauce in a shallow bowl. Place the panko in a second shallow bowl. Working one at a time, coat the salmon in the tartar sauce (letting any excess drip off), then in the panko (pressing to adhere).
Cook the salmon
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the salmon* and cook, 2 to 3 min. per side, until golden brown and cooked through; season with S&P. Transfer to a plate. Wipe out and reserve the pan.
Make the slaw
Meanwhile, halve the radishes lengthwise; thinly slice crosswise. Thinly slice the celery crosswise. In a large bowl, combine the cabbage, radishes, celery, remaining lemon juice and spices, 2 tbsp oil (double for 4 portions) and S&P.
Toast the buns
In the reserved pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium. Add the buns, cut-sides down, and toast, 1 to 2 min., until warmed through and beginning to brown.
Plate your dish
Divide the bun bottoms between your plates. Top with the remaining tartar sauce, the salmon, a spoonful of the slaw and a bun top. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
