Lemon Rosemary Salmon Sandwich with Sauteed Garlic Beans
A crusty ciabatta roll is filled with lemon and rosemary marinated salmon with fresh garnishes and garlic aioli. Sauteed garlicky beans is its perfect match.
Servings
Produce
Red Romaine Lettuce
4 2 oz
Beefsteak tomato
10 5 oz
Rosemary
.125 0.06 oz
Chives
0.1 0.05 oz
Red Creole Onion
1/2 0.25 Whole
Garlic
3 1.5 Clove
Green Beans
10 5 oz
Protein & more
Multigrain ciabatta roll
4 2 Whole
Atlantic Salmon fillets
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Chive Aioli
Mayonnaise
4 2 tablespoon
Minced Garlic
2 1 Clove
Dijon mustard
1 0.5 teaspoon
Lemon Rosemary Marinade
Olive oil
3 1.5 tablespoon
Lemon juice
2 1 tablespoon
Tamari
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Minced Garlic
2 1 Clove
Prep ahead (optional)
a. Chop lettuce or leave whole for sandwich garnish. b. Snap stem ends off green beans. c. ¼” slice beefsteak tomato for sandwich garnish. d. Thinly slice red onion as sandwich garnish. e. Smash garlic. f. Finely mince chives. g. Strip rosemary leaves from stem and finely mince.
Instructions
1
Marinate salmon:
a. Add rosemary (strip leaves from stem, finely mince leaves) to lemon marinade. Vigorously shake to combine.
b. Portion salmon for 4 sandwiches. Add to plate or pan and pour over marinade.
2
Cook green beans:
a. In a medium sauté pan over medium heat, heat 1-2 tbsp olive oil. Add garlic (smash) and ½ tsp salt. Cook until oil is garlicky and fragrant, about 1-2 minutes.
b. Add green beans (snap stem ends). Saute for 3-5 minutes, tossing in garlicky oil.
c. Remove from pan and set aside.
3
Cook salmon:
a. In the same pan over medium-high heat, heat 1 tbsp olive oil. Add salmon, top-side down. Sear until caramelized, 2 minutes; carefully turn and continue cooking until opaque but moist throughout, 8 minutes for medium, 10 for well-done.
4
Serve:
a. Mix chives (finely mince) into aioli.
b. Slice ciabatta lengthwise; toast or warm as desired and slather with chive aioli.
c. Add lemon rosemary salmon and top with romaine lettuce leaf (chop or fold to fit sandwich), beefsteak tomato (¼” slice), and red onion (very thinly slice).
d. Plate sandwich and serve garlicky sauteed green beans alongside.
Chef's notes
If fish isn't a preference, this marinade works beautifully with chicken thighs. If you're cutting back on carbs, you can slim this down by trading the ciabatta for a low carb wrap.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX