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Alaska Salmon Ciabatta Sandwiches

Alaska Salmon Ciabatta Sandwiches
Alaska Salmon Ciabatta Sandwiches
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Alaska Salmon Ciabatta Sandwiches

  1. 1/2 cup Giant Eagle mayonnaise

  2. 1 Tbsp. fresh lime juice

  3. 1/4 tsp. garlic salt

  4. 4 whole Alaska salmon fillets (4-6 oz. each), fresh, frozen or thawed

  5. 1 Tbsp. Market District olive oil

  6. 1 green onions, chopped

  7. 4 whole Giant Eagle Bakery mini-ciabatta bread, sliced

  8. 4 whole leaves butter or curly leaf lettuce

Prep Time: 00:10
Total Time: 00:30

Community Rating:

Recipe Author: Giant Eagle
  1. Ingredients & Instructions
  2. Nutritional Information

Ingredients

  • 1/2 cup Giant Eagle mayonnaise
  • 1 Tbsp. fresh lime juice
  • 1/4 tsp. garlic salt
  • 4 whole Alaska salmon fillets (4-6 oz. each), fresh, frozen or thawed
  • 1 Tbsp. Market District olive oil
  • 1 green onions, chopped
  • 4 whole Giant Eagle Bakery mini-ciabatta bread, sliced
  • 4 whole leaves butter or curly leaf lettuce

Recipe Directions:

In a small bowl, blend mayonnaise, lime juice, and garlic salt; set aside. If using frozen fillets, rinse under cold running water to remove any ice glaze; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, for 3-4 minutes or until browned. Turn salmon over and season with salt and pepper. Add green onions to bottom of pan. Cover and reduce heat to medium. Cook an additional 6-8 minutes for frozen salmon or 3-4 minutes for fresh/thawed salmon. Cook until the internal temperature reaches 145 degrees Fahrenheit and fish flakes easily with fork. Blend cooked green onions into mayonnaise mixture. Thinly spread mayonnaise onto each cut side of roll. To serve, place a salmon fillet onto ciabatta roll bottom and top with a dollop of mayonnaise, lettuce leaf and roll top.

Serving per recipe:

4