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Recipe
Bocadillo de Salmon with Lemon Aioli
Zesty Salmon Sandwich: A Spanish Delight
4.5 out of 5
Indulge in the flavors of Spain with this mouthwatering Bocadillo de Salmon recipe. This traditional Spanish sandwich features succulent salmon fillets, complemented by a tangy lemon aioli, all nestled between crusty bread.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Mediterranean, Low-carb, High-protein, Gluten-free (with appropriate bread)
Allergens
Fish (salmon), Gluten (unless using gluten-free bread), Eggs (in the aioli), Garlic
Not suitable for
Vegan, Vegetarian, Dairy-free, Nut-free, Egg-free
Ingredients
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4 salmon fillets (150g each) 4 salmon fillets (150g each)
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2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
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1 teaspoon smoked paprika (5g) 1 teaspoon smoked paprika (5g)
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1/2 teaspoon garlic powder (2.5g) 1/2 teaspoon garlic powder (2.5g)
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Salt and pepper, to taste Salt and pepper, to taste
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4 crusty bread rolls 4 crusty bread rolls
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1 cup lettuce, shredded (50g) 1 cup lettuce, shredded (50g)
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Lemon Aioli: Lemon Aioli:
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1/2 cup mayonnaise (120g) 1/2 cup mayonnaise (120g)
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1 tablespoon lemon juice (15ml) 1 tablespoon lemon juice (15ml)
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1 teaspoon lemon zest (5g) 1 teaspoon lemon zest (5g)
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1 garlic clove, minced 1 garlic clove, minced
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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
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1.Preheat the oven to 180°C (350°F).
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2.In a small bowl, mix together the smoked paprika, garlic powder, salt, and pepper.
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3.Rub the spice mixture onto both sides of the salmon fillets.
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4.Heat olive oil in a skillet over medium-high heat.
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5.Sear the salmon fillets for 2-3 minutes on each side until golden brown.
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6.Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the salmon is cooked through.
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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.
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8.Slice the crusty bread rolls in half lengthwise.
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9.Spread a generous amount of lemon aioli on the bottom half of each roll.
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10.Place a salmon fillet on top of the aioli.
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11.Add a handful of shredded lettuce on top of the salmon.
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12.Cover with the top half of the roll.
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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.
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