Enjoy flavourful, beautiful open-faced sockeye salmon sandwich with watercress and a creamy grainy mustard dressing for an easy and delicious Summer dinner.
If you love salmon, you owe it to yourself to enjoy some sockeye salmon this Summer. Sockeye is a northern Pacific salmon and is thinner, firmer and full of that salmon flavour we love. Sockeye salmon is Loblaw’s Monthly Food Alert Item, as it is in season, fresh and simply perfect right now. You’ll find it at your local Loblaws stores now, for a limited time!
Sockeye salmon is best cooked simply and because it is thin, it cooks very quickly. Be sure not to over-cook it. It can be placed on the grill, skin side down (without turning) or on top of a cedar plank. It can also be pan-seared, although the fillets are usually quite long, so may not fit in a skillet well. I also like to bake it in a low oven. Bake at 300 F. for about 20-25 minutes, depending on the size and thickness of your salmon.
Cook’s Notes for Open-faced Sockeye Salmon Sandwich with Creamy Dill Sauce
For a quick, easy and delicious summer meal, I served my sockeye salmon on top of a grilled piece of garlic bread, with watercress and a creamy, grainy mustard dressing. The whole thing can be done on the grill, for a quick and easy dinner. The watercress provides a subtle pepper flavour, along with providing a great backdrop for sockeye’s beautiful red colour. The creamy mustard dressing uses creme fraiche as a base, for a tangy flavour and is seasoned with fresh dill and grainy mustard. It’s perfect with the salmon and watercress.
Open-faced Sockeye Salmon Sandwich
- 1 sockeye salmon fillet skin on (mine was just under a pound, at 14 oz. or .4 kg)
- Salt and freshly ground pepper
- 1/2 cup Creme Fraiche store-bought or see note below on how to make your own at home!
- 1 tsp. fresh chopped dill
- 1 Tbsp. grainy mustard
- Salt and pepper to taste
- Crusty bread cut into 1-inch thick slices
- 2-3 Tbsp. soft butter
- 1 clove garlic minced
- Fresh watercress
- Lemon slices
Pat salmon dry with a paper towel and sprinkle with salt and freshly ground pepper. Place skin-side down on a grill over medium or indirect heat, close lid and cook until flesh flakes, 8-10 minutes. You can also place on a baking sheet and cook in a 300 F. oven for 20-25 minutes. Remove and allow to stand while you make the bread.
Mix garlic with soft butter and butter one side of bread slices. Place onto medium heat grill, butter side down, until toasted. Remove to serving plates. Top bread with some watercress. Flip salmon over, remove skin and discard. Cut salmon into pieces and place on piece on top of watercress. Top with a dollop of dressing. Serve with a lemon slice, for drizzling.
NOTE: How to Make Creme Fraiche at Home: In a medium jar, stir together 1 cup of heavy, 35% whipping cream (not ultra-pasteurized) and 1 Tbsp. buttermilk. Set a lid on top, but don't twist to seal it (to allow air to escape, but to keep dust and things out). Set on your counter or window sill for 12-24 hours, or until the mixture resembles stirred sour cream. The time it takes to that point will vary depending on the temperature of your room. Mine took about 20 hours. At that point stir the mixture well, then transfer to the fridge, again, topping with a lid but not twisting to seal it, as it will continue to process). Refrigerate a further 6 hours or longer, or until it is the consistency of cream cheese.