Grilled Salmon Sandwich with Black Olive Aioli
5 5 oz. skinless salmon fillets
1/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
3 1/2 teaspoons lemon juice
4 teaspoons extra virgin olive oil
1/2 cup mayonnaise
1 large garlic clove or 2 small ones
1/4 cup finely chopped kalamata olives
1 large red onion, peeled and cut into 1/4-1/2 inch thick slices
5 large Kaiser rolls
Sprinkle the salmon fillets with salt, paprika, and pepper. In a small bowl, combine 2 teaspoons lemon juice with olive oil. Coat the seasoned salmon fillets with this mixture and let marinade for 30-60 minutes. Meanwhile, mix together the mayonnaise, garlic, olives, and remaining lemon juice to make the black olive aioli. Reserve. Grill the salmon fillets over high heat for about 3-5 minutes per side depending on the heat of your grill. The salmon should be still moist in the middle when cooked properly. At the same time, grill the red onion slices until they are softened. To make the sandwich, spread the black olive aioli on both sides of the Kaiser rolls. Place a salmon fillet, followed by a red onion slice and lettuce. Top with the top of the Kaiser roll.
Asian Meatball Sandwiches
1 lb. lean ground beef
1/2 cup and 2 Tablespoons panko breadcrumbs
1 large clove minced garlic
1 Tablespoon freshly minced ginger
1 Tablespoon minced jalapeno (less if you want a less spicy meatball)
4 1/2 Tablespoons low-sodium soy sauce
3 Tablespoons minced cilantro stems
2 Tablespoons cold water
For the sandwiches:
4 6-inch sub sandwich rolls
soy mayonnaise (recipe below)
julienned green onions
thinly sliced seedless cucumbers
In a bowl, combine beef, panko, garlic, ginger, jalapeno, soy sauce, cilantro stems, and water. Knead until well mixed and elastic. Form 16 firm meatballs. Bake meatballs on a baking sheet in a 425° F oven for 25 minutes or until they are cooked through. Split open the submarine rolls and brown in oven for a few minutes. Assemble the sandwiches by coating the rolls with soy mayonnaise, and then placing 4 hot meatballs on each sandwich. Top with remaining ingredients and serve.
1/4 cup mayonnaise
1 Tablespoon soy sauce
2 Tablespoons rice wine vinegar
Combine all ingredients until well incorporated.
Recipe developed by Christopher Koetke, CEC, CCE, HAAC, vice president of strategy and industry relations at Kendall College.