Easter Eats: Grilled Salmon Sandwiches
We conducted an informal poll here at the Workshop and it turns out that many people celebrate Easter with a midday meal. The issue we found was that all brunch recipes are a bit tired.
Hummmmm…What to cook?
Well, for an original twist how about you step outside and heat up that grill! Then embrace the introduction of the warmer months a bit further by grilling up some fish for your Easter Fête? You can feature it with an Eastery green chimichurri sauce and keep it casual brunch-like by grilling some flatbread and encouraging your guests to create their own sandwich with the fixing’s. We promise no one will be hopping away hungry or bored. Enjoy!
![Grilled_Salmon](/wp-content/uploads/2012/04/Grilled_Salmon2.jpg)
Photo by: Paul Whicheloe for Katie Brown Celebrates
Grilled Side of Salmon
Serves 16
What you’ll need…
3-4 pound salmon side, skin attached
2 tablespoons vegetable oil
1 1/2 teaspoons coarse salt
1 teaspoon course black pepper
Get started…
- Preheat grill to 400-450 degrees.
- Place salmon, skin side down, on a piece of foil that has been covered with oil. Make sure the foil extends 3-4 inches from each side of the fish.
- Sprinkle salt and pepper evenly over top of fish and place it on the grill, lid closed, for approximately 10 minutes.
- Carefully, remove the salmon from the grill, making sure not to spill oil and let it sit covered for 5-10 minutes before serving.
Chimichurri Sauce
Approximately 1 1/2 cups
What you’ll need…
1 cup fresh parsley leaves (about 1 bunch)
2 shallots, peeled
3 garlic cloves, peeled
1/4 cup red wine vinegar
1 tablespoon lemon juice
1 cup olive oil
1 teaspoon salt
Get started…
- Put parsley, shallots, and garlic into the bowl of a food processor and pulse until coarsely chopped.
- Add vinegar and lemon juice, pulse 3-4 times.
- Turn food processor on low and add the oil in a slow, steady stream. Store the sauce in an airtight container and refrigerate overnight.
![Herbed_Flatbread_Sandwiches](/wp-content/uploads/2012/04/Herbed_Flatbread_Sandwiches2.jpg)
Photo by: Paul Whicheloe for Katie Brown Celebrates
Herbed Flatbread
Makes 16 pieces
What you’ll need…
2 pounds frozen pizza dough
Flour for dusting
3 egg whites
16 fresh basil leaves (or other fresh herbs of your choice)
2 tablespoons olive oil
Get started…
- Divide dough into 16 balls and dust your surface with flour. Roll out each ball into about 1/2-inch thickness.
- With a pastry brush, place a dollop of egg white in the center of each flatbread and “paste” on a basil leaf.
- Heat a ridged griddle or skillet over medium-high heat and add olive oil.
- Place flatbreads basil side down on the griddle and let cook until browned, about 2 minutes. Flip and repeat. Add more olive oil, if needed.
- Let flatbreads cool on wire racks.
Need more Easter food inspiration?
Simple Ham Recipes
Hard Boiled Egg Recipes
Happy Easter eating!
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