Name: Lemon Rosemary Salmon Sandwich with Sauteed Garlic Beans
Prep time: 5 min
Cook time: 32 min
Total time: 37 min
Yield: 4 servings
Cuisine: mediterranean

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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

Wine pairing: Chardonnay

Active time:

Total time: 32 mins 40 minutes

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

Gundermann Acres,
Wharton County, TX

Fagan Family Farm

Lone Star Herbs,
League City, TX

G&S Groves,
Mission, TX

The Farm Patch,
Pleasanton, TX

Kitchen Pride,
Gonzales, TX

Fruitful Hill Farm,
Bastrop, TX

J&B Farms,
Hondo, TX

Martinez Farms,
Pleasanton, TX

J&D Farms

Village Farms,
Marfa, TX

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Servings

Wine pairing: Chardonnay

Active time:

Total time: 32 mins 40 minutes

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)

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

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

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.

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.

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.