ROASTED SALMON FILLET SANDWICH WITH CUCUMBER AND DILL

MAKES 2 SANDWICHES

Sometimes, it’s difficult to decide what to have for dinner, especially if you haven’t planned ahead. The day I decided to make this recipe, I was canning tomatoes and planning a dinner party for the next evening. I solicited the help of my mother to choose the current day’s dinner, since I appeared totally indecisive. I gave her choices. The longer it took for her to decide, the more choices I gave her. I think it took us 2 hours to decide that we were hungry for salmon but, also, for sandwiches. So, we chose this idea and were very pleased. The point is, this is so quick and easy that you, unlike me, can plan ahead, or just make it as a last minute meal. If you have salmon fillets on hand in your freezer, you just need about an hour to defrost in cold water in your sink and then....go for it.

INGREDIENTS

2 salmon fillets, skin on, 4 to 6 ounces each, and about 3/4-inch thick (see notes below)

Salt and pepper to taste

Olive oil

2 sprigs fresh dill

1 medium cucumber, peeled and thinly sliced

2 large crusty rolls, such as club rolls

Mayonnaise for spreading

Preheat oven to 425° F. Pat the salmon dry with paper towels. Sprinkle the skin side with salt and pepper. Drizzle with just a little oil. Place skin-side down on a small baking sheet or shallow casserole. Season the other side with salt and pepper. Drizzle with a little more oil. Roast until just done, about 8 minutes, depending on thickness. Remove from oven and let rest about 5 minutes to cool slightly.

Meanwhile, split the rolls in half vertically. Spread each half with mayonnaise. Remove the skin from the salmon fillets. If necessary, cut as needed to fit the rolls. Place on bottom roll half. Top with a generous amount of cucumber slices. Tear the dill sprigs, removing tough stems, and spread over cucumbers. Top with the remaining half of roll and serve immediately.

Notes: The thinner fillets of salmon are found closer to the tail end. If the fillets you get are thicker, just allow more cooking time, and cut as needed to fit the roll. You may use skinless salmon, but the skin protects and flavors the flesh. When I have it on hand, I use Sliced Cucumber Salad in place of the fresh, which adds a touch of sweet and sour. As for the rolls, this would be equally good on some thick-sliced wholegrain or other dark bread that is lightly toasted.

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