10-Minute Vegan Soba Salad
This flexible recipe is perfect for fridge clean-out nights. A few spoonfuls of hummus add creaminess to the sauce and the suggested veggies can be swapped for whatever you have on hand. Even the...
With creamy, tangy homemade tartar sauce and peppery arugula, this fish sandwich tastes like an elevated version of a classic, but takes less than 15-minutes to prepare.
Ingredients
SERVINGS: 2 Sandwich(es)
Fish
- 2 6-ounce fresh salmon fillets
- 2 teaspoons celery salt
- 2 teaspoons paprika
- 1 teaspoon crushed red pepper
- 2 teaspoons olive oil
Tartar Sauce
- 1/2 cup mayo
- 2 fablespoons sour cream
- 2 tablespoons fresh chopped dill
- 2 teaspoons chopped capers
- 2 teaspoons chopped sun dried tomatoes
- 1/2 lime, juiced
- salt to taste
For Serving
- 2 ciabatta rolls, halved and toasted
- 4 leaves fresh arugula
- 4 leaves fresh romaine
Instructions
Make the Salmon
Line a baking dish with parchment paper and preheat the oven to 450 F / 232 C.
Place salmon fillets in the prepared baking dish. Mix the celery salt, paprika, crushed red pepper and olive oil in a small bowl and rub fish with the spice mixture.
Bake in the oven until cooked through, about 10 minutes.
Make the Tartar Sauce
Combine all sauce ingredients in a medium bowl. Taste and add salt as needed. Cover and keep in the refrigerator until ready to use.
Bring it All Together
Spread a tablespoon of tartar sauce on the bottom half of toasted ciabatta rolls. Top each roll with salmon, arugula, romaine, and more sauce to taste. Enjoy immediately.
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