EDISON - Salmon sandwich
2, 4 oz. salmon fillets
2 brioche buns
2 leaves of Boston or Butter lettuce, torn
4 slices tomato
2 tbls. Mayonnaise
¼ tsp. garlic powder
¼ tsp. onion powder
½ tsp. smoked paprika
Salt & pepper
Olive oil spray
*Line a cookie sheet with foil and spray with olive oil spray.
*Season fillets on both sides with salt & pepper.
*Place fillets skin side down on the cookie sheet and spray tops with a little more olive oil. Broil for 5 minutes. Flip fish to skin side up and broil an additional 5 minutes or until skin is crisp and fish is cooked through.
*While fish is cooking, combine mayo, garlic powder, onion powder and smoked paprika and mix thoroughly.
*In the last minute of cooking the fish, toss the buns into the oven, cut side up until toasted golden brown.
*Assemble sandwiches by cutting fillets in half, place fish on buns. Top with lettuce & tomato. Smear top bun with a tablespoon each of the mayo dressing. Serve warm!