Salmon Sarnie (gfo) Recipe

Prepare and rub

Pat salmon fillets dry with paper towel. In a small bowl combine smoked paprika, ground cumin, ground coriander, garlic powder, sea salt and black pepper. Drizzle 1 tablespoon olive oil over salmon, then rub the spice mix evenly onto both sides of each fillet. Let sit at room temperature for 10 minutes while you prepare other components.

Cook salmon

Heat a nonstick skillet or grill pan over medium-high heat until hot. Add a little oil if pan is dry. Place fillets in the pan and cook 3-4 minutes on the first side without moving to develop a crust. Flip and cook 2-4 minutes more, until salmon is opaque and flakes easily (internal temperature ~125–130°F / 52–54°C for medium). Remove from heat and let rest 3 minutes, then flake into large chunks suitable for sandwiching.

Brush pineapple slices lightly with melted butter or oil. Sprinkle each slice with a little brown sugar and a squeeze of lime juice. Place on a hot grill or griddle over medium-high heat and cook 2–3 minutes per side until caramelized and grill marks appear. Remove and keep warm. If using a stovetop pan, use medium heat and watch closely so sugar doesn’t burn.

Make basil mayo

In a blender or food processor combine mayonnaise, basil leaves, lemon juice and 1/8 teaspoon salt. Blend until smooth and bright green. Taste and adjust salt or lemon as needed. Transfer to a small bowl.

Prepare avocado

Halve and pit the avocado, scoop flesh into a bowl and mash lightly with a fork. Season with a pinch of salt and a few drops of lemon juice to prevent browning. You can spread sliced or mashed avocado on the bread as preferred.

Thinly slice the red onion and separate lettuce leaves. Crumble or slice the chèvre into portions that will distribute easily across two sandwiches (about 40 g per sandwich).

If you like the bread toasted, lightly butter or brush the slices with olive oil and toast in a pan or grill until golden.

Assemble sandwiches

Spread about 1 tablespoon basil mayo on one side of each bread slice. On the bottom slice layer lettuce, a spoonful of mashed avocado (or sliced avocado), then place flaked spice-rubbed salmon evenly over the avocado. Top the salmon with a grilled pineapple slice, scatter crumbled chèvre, and add a few thin red onion slices. Finish with the top slice of bread, mayo side down. Press gently, slice in half and serve immediately.

Optional: serve with lemon wedges and extra basil mayo on the side for dipping.