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Salmon Sandwiches with Peanut Vinaigrette

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • 1 1/2 pounds salmon fillets
  • 1 tablespoon vegetable oil
  • Salt and pepper
  • 1/4 cup peanuts
  • 2 limes
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 3 scallions
  • Several sprigs fresh cilantro
  • 4 hamburger buns

Instructions

  1. Prepare a grill for direct cooking or turn on the broiler; put the rack 4 inches from the heat.
  2. Put the salmon on a rimmed baking sheet skin side up, rub with 1 tablespoon vegetable oil, and sprinkle with salt and pepper.
  3. Chop 1/4 cup peanuts; put them in a small bowl.
    Halve 1 lime and squeeze the juice into the bowl; cut the other into wedges and reserve.
  4. Add 1 tablespoon soy sauce and 1 tablespoon sesame oil to the bowl. Stir to combine.
  5. Grill the salmon directly on the grates or broil in the pan, turning once, until browned on both sides and cooked as you like, 3 to 4 minutes per side if you like it a little soft in the middle, another minute or two if you like it firmer.
  6. Trim and slice the scallions.
    Strip the leaves from several cilantro sprigs.
  7. When the salmon is done, remove it from the grill or broiler.
  8. Split the buns and grill or broil (on a fresh baking sheet) until the inside is lightly toasted, a minute or two.
  9. Using a knife or metal spatula, break the salmon (including the skin if you like) into chunks and put them on the bun bottoms. Drizzle the peanut vinaigrette on the salmon and top with the scallions and cilantro. Close the sandwiches and serve with lime wedges.

— Recipe from How to Cook Everything Fast

Recipe variations

Salmon Sandwiches with Tarragon Dijonnaise Rub the salmon with olive oil instead of vegetable. Instead of the peanuts, lime, soy sauce, and sesame oil for the vinaigrette, combine 3 tablespoons mayonnaise with 2 tablespoons Dijon mustard, 1 tablespoon chopped fresh tarragon (or a little more if you like), and some salt and pepper. Spread the mixture on the toasted buns before adding the salmon. Top with sliced tomatoes instead of the scallions and cilantro.

Salmon Sandwiches with Candied Ginger Butter

Instead of the vinaigrette, heat 4 tablespoons (1/2 stick) butter and 1/3 cup chopped candied ginger in the microwave or a small pot. Use this sauce to dab on the toasted rolls and drizzle over the salmon when assembling the sandwiches. Keep the scallions and cilantro, or garnish with watercress.

Fish Sandwiches with Tartar Sauce Use whatever thick, white fish fillets work best for you, like rockfish or cod. Omit the scallions and cilantro. Instead of the vinaigrette, combine 1/4 cup each mayonnaise and chopped dill pickles with 1 tablespoon Dijon mustard; taste and add a little salt and pepper if you like. In Step 3, grill the fish as you would the salmon. Spread the tartar sauce on the toasted buns before adding the fish. Top with shredded iceberg lettuce if you like.