Hot Honey Wild Salmon Sandwich Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Sprinkle both sides with kosher salt and freshly ground black pepper. Press blackening spice into the flesh side so it forms an even coating (about 1 tablespoon per fillet). Let rest at room temperature for 10 minutes.

Cook salmon

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add neutral oil and swirl to coat. Place salmon flesh-side down and sear 3–4 minutes without moving, until a dark crust forms. Flip and cook 1.5–3 minutes depending on thickness and desired doneness (internal temperature ~125–130°F for medium-rare to medium). Remove to a plate and brush hot honey over the cooked flesh (about 1 tablespoon per fillet). Let rest 2 minutes.

Toast buns

Spread butter on cut sides of rolls. In the same skillet over medium heat, toast buttered cut sides until golden and crisp, about 1–2 minutes.

Assemble sandwich

Spread 1 tablespoon chipotle aioli on the bottom half of each toasted roll. Place lightly dressed organic spring mix on top of the aioli (about 1 cup total divided). Lay the hot-honey brushed salmon fillet on the greens. Spoon pickled mixed peppers over the salmon (about 1/2 cup per sandwich or to taste). Add an extra drizzle (about 1 teaspoon) of chipotle aioli on top if desired. Close with the bun top and serve immediately with lemon wedge on the side.

In a small bowl, combine mayonnaise, minced chipotle in adobo, fresh lime juice, grated garlic, smoked paprika and salt. Whisk until smooth. Taste and adjust heat or lime as desired. Refrigerate until ready to use. Yield ~1 cup; use 2 tablespoons per sandwich.

Toss the wild mixed greens with the vinaigrette gently to coat (about 1 tablespoon vinaigrette per cup greens). Divide greens between two small salad bowls. Sprinkle crumbled bleu cheese evenly over the greens, followed by toasted sliced almonds and fresh blueberries. Garnish with microgreens if using and serve with a lemon wedge alongside. This should be a small side portion (about 1/2 cup dressed greens per serving).

In a small saucepan over medium heat, melt 1 tablespoon butter. Add finely diced onion and celery and sauté until translucent, about 3–4 minutes. Add diced potato and cook 2 minutes, stirring.

Sprinkle flour over vegetables and stir for 1 minute to cook out raw flour taste. Slowly add clam juice while whisking to prevent lumps, then stir in milk. Bring to a gentle simmer and cook until potatoes are tender, about 8–10 minutes.

Add chopped clams and heavy cream, then warm through for 1–2 minutes (do not boil after adding cream). Season with salt and pepper to taste and stir in chopped parsley. Ladle a small 'dinghy' (about 1/2 cup) of chowder into a small serving cup or bowl and serve hot alongside the sandwich and salad.

Plate the sandwich with the mini salad and the dinghy of chowder. Add lemon wedges for squeezing over the salmon and scatter microgreens or extra spring mix for color. Serve immediately.