Bocadillo de Salmon with Lemon Aioli

Ingredients

• 4 salmon fillets (150g each) 4 salmon fillets (150g each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
• 1/2 teaspoon garlic powder (2.5g) 1/2 teaspoon garlic powder (2.5g)
• Salt and pepper, to taste Salt and pepper, to taste
• 4 crusty bread rolls 4 crusty bread rolls
• 1 cup lettuce, shredded (50g) 1 cup lettuce, shredded (50g)
• Lemon Aioli: Lemon Aioli:
• 1/2 cup mayonnaise (120g) 1/2 cup mayonnaise (120g)
• 1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
• 1 teaspoon lemon zest (5g) 1 teaspoon lemon zest (5g)
• 1 garlic clove, minced 1 garlic clove, minced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 420 kcal / 1760 KJ
• Fat: 25g (Saturated Fat: 4g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, mix together the smoked paprika, garlic powder, salt, and pepper.
3. 3.
   Rub the spice mixture onto both sides of the salmon fillets.
4. 4.
   Heat olive oil in a skillet over medium-high heat.
5. 5.
   Sear the salmon fillets for 2-3 minutes on each side until golden brown.
6. 6.
   Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the salmon is cooked through.
7. 7.
   While the salmon is baking, prepare the lemon aioli by combining mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a bowl. Mix well.
8. 8.
   Slice the crusty bread rolls in half lengthwise.
9. 9.
   Spread a generous amount of lemon aioli on the bottom half of each roll.
10. 10.
    Place a salmon fillet on top of the aioli.
11. 11.
    Add a handful of shredded lettuce on top of the salmon.
12. 12.
    Cover with the top half of the roll.
13. 13.
    Serve the Bocadillo de Salmon immediately and enjoy!

Treat your ingredients with care...

• Salmon — Make sure to pat the salmon fillets dry before seasoning them to ensure a crispy sear.
• Lemon — Use fresh lemon juice and zest for the aioli to maximize the citrus flavor.
• Lettuce — Opt for a sturdy lettuce variety like romaine or iceberg to add crunch without wilting.

Tips & Tricks

• For an extra kick of flavor, add a pinch of cayenne pepper to the spice rub.
• If you prefer a milder garlic flavor, roast the garlic clove before mincing it for the aioli.
• Customize your Bocadillo de Salmon by adding sliced tomatoes or pickles for additional freshness and tanginess.
• If crusty bread rolls are not available, you can use a baguette or ciabatta bread as a substitute.
• To make the dish more filling, serve it with a side of Spanish potato salad or a bowl of gazpacho.

Serving advice

Serve the Bocadillo de Salmon with a side of Spanish olives and a refreshing green salad for a complete meal. It can be enjoyed as a quick lunch or a light dinner option.

Presentation advice

To enhance the presentation, cut the Bocadillo de Salmon in half diagonally and secure each half with a toothpick. Arrange the sandwiches on a wooden serving board or a colorful plate to showcase the vibrant colors of the salmon and aioli.