Easter Eats: Salmon Sandwiches Recipe

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 orginal 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 Fete? You can feature it with and Eastery green chimichurri sauce and keep it causaul brunch-like by grilling some flat bread 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!

Katie Brown’s Grilled Side of Salmon

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 close, 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.

Katie Brown’s Herbed Flatbread

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.

Happy Easter eating!