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spicy salmon sandwich with ginger-peperoncini aioli

(4 ratings)
carmelldc avatar
Blue Ribbon Recipe by
carmell childs
@carmelldc
PROVO, UT

This recipe is the first Fish sandwich that I have ever created. Let me just say that I was so excited about the wonderful flavor combinations that I took it over to the neighbors to sample. After taste testing they asked for the recipe and the leftovers!!! Don't be put off by number of ingredients, this recipe is super easy to make!

Blue Ribbon Recipe

This marinade and aioli are one fearsome duo! Wow your guests (and yourself) with this fancy - yet simple - sammie.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 2 serving(s)
prep time 30 Min
cook time 5 Min
method Grill

Ingredients For spicy salmon sandwich with ginger-peperoncini aioli

  • 1/2 c
    real mayonnaise
  • 2 tsp
    fresh ginger; finely minced
  • 1/2 tsp
    capers; finely minced
  • 1 tsp
    garlic & dill golden peperoncini, finely minced
  • SPICY CITRUS MARINADE
  • 1/4 c
    extra virgin olive oil plus a little for brushing on grill
  • 1 tsp
    montreal steak seasoniong
  • 2 tsp
    lemon zest, grated
  • 1 tsp
    crushed garlic
  • 3 tsp
    minced, garlic & dill golden greek peperoncini
  • 1/2 tsp
    capers; minced
  • 1/4 tsp
    garlic salt
  • 2 Tbsp
    fresh lemon juice; divided
  • 1 Tbsp
    juice from the garlic & dill golden greek peperoncini bottle
  • SANDWICH INGREDIENTS
  • 2
    parmesan or italian ciabatta buns, sliced horizontally to form buns (approx. the same size as fish fillets)
  • 2
    pieces of green leaf lettuce
  • 1
    english cucumber, peeled and sliced on a mandolin
  • 1
    tomato, sliced
  • 2
    salmon filets (3.5"x 5"x1/2")
  • 2-3
    garlic & dill golden greek peperoncini sliced into rings for sandwich
  • *ginger-peperoncin aioli

How To Make spicy salmon sandwich with ginger-peperoncini aioli

  • 1
    To prepare Ginger-Peperoncini Aioli combine the first 4 ingredients in a small dish and chill in the refrigerator.
  • 2
    To make Spicy Citrus Marinade combine the first 7 ingredients PLUS one tbsp lemon juice in a large zip-lock bag; shake to combine. Remove 2 tbsp. and reserve for brushing on bread. Add the remaining 1 tbsp. lemon juice and the peperoncini juice to the zip-lock bag; shake to combine; add fish fillets. Marinate in refrigerator for at least 30-40 minutes.
  • 3
    After brushing a little oil on grill heat to medium-high. Carefully grill fish fillets for 2-3 minutes on each side, or until toothpick inserted in the center of fillets comes out dry, or fish is done when it flakes easily with a fork.
  • 4
    Prepare Ciabatta by brushing the reserved marinade over the surface area of the bread, cut sides up. Place bread (cut-side down) directly on grill rack, grill until edges just begin to brown, about 1-2 minutes.
  • 5
    Assemble sandwiches by generously spreading the bottom buns with Ginger-Peperoncini Aioli. Layer lettuce, cucumbers, 2 slices tomato (on each), and salmon fillets*, top with desired amount of sliced peperoncini. Place bun on top and enjoy!! *For easier eating you may flake fish with a fork and distribute evenly over sandwich.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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