Two Dinners/Planked Salmon/Open Faced Salmon Salad Sandwiches

Two Dinners/Planked Salmon/Open Faced Salmon Salad Sandwiches

Way back in July when Zack was visiting us we made Planked Salmon. He said he didn’t like fish but gobbled this down and loved it. I made a simple maple glaze and Ken BBQ’d them on cedar planks that had been soaked overnight in water. The salmon was perfect.

We did two whole fillets and ate one and put the other in the freezer. We had Two Dinners/Planked Salmon/Open Faced Salmon Salad Sandwiches. I love doing this as then I have a delicious meal just waiting for us and it sure isn’t twice the work at the time.

Give things some planning and think ahead. I am the queen of the freezer. Label things with the date are the key so you won’t throw it away not remembering when you put it in there or what it is. Here are both recipes for you today!! Enjoy!!

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Two Dinners/Planked Salmon/Open Faced Salmon Salad Sandwiches

Yield: 10 Servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Perfect way to cook salmon

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Ingredients

BBQ Planked Salmon

• 2 whole salmon fillets
• 1/4 cup maple syrup
• 1 Tbsp. creamy dijon mustard
• 1 Tbsp. soy sauce
• Salt and pepper to taste
• 2 untreated cedar planks, soaked over night or at least 3 hours

Open Faced Salmon Salad Sandwiches

• 1 whole fillet from above recipe, broken into small chunks
• 1/3 cup mayonnaise
• 2 tsp. creamy Dijon mustard
• 1 Tbsp. maple syrup
• 2 stalks celery chopped
• Salt and pepper to taste
• 6 Romaine lettuce leaves
• 6 slices whole wheat french bread
• butter

Instructions

1. Heat BBQ to medium-high heat. Whisk the maple syrup, mustard, soy sauce, and salt and pepper together. Place the salmon on the planks and brush with the glaze. Place the planks on the BBQ and brush again with the glaze. Close the lid and BBQ for 20-25 min. Brush with glaze one more time if there is any left. Salmon is done when it flakes easily. Do not overcook.
2. For the leftover salmon mix the mayo, mustard, maple syrup, and salt and pepper together. Add the celery and the salmon and lightly fold to combine. Slice the bread and spread a small amount of butter on. Place on a lettuce leaf and top with the salmon mixture. Makes 6 open-faced sandwiches.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 271Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 35mgSodium: 441mgCarbohydrates: 25gFiber: 2gSugar: 6gProtein: 14g

Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

The Rachel Ray block set is on sale at 50% off. What a great deal for a whole set of knives!!!