Sandwich with Salmon fillet and Barbecue Balsamic Cream Sauce – Kalamata Papadimitriou

Sandwich with Salmon fillet and Barbecue Balsamic Cream Sauce

Dimitris Skarmoutsos, Chef

TIME: 95min


30 ml olive oil
1 clove garlic, crushed
1 green Cubanelle pepper, diced
1 red Florina pepper, diced
1 medium oinion, diced,
30 gr fresh ginger, finely chopped
2 tbsp barbecue balsamic cream
A few drops of lemon juice
4 slices of fresh salmon, about 180 gr each

For the sauce:
4 tbsp barbecue balsamic cream Kalamata Papadimitriou
1/2 cup fresh coriander, finely chopped
1 tbsp chives, finely chopped
Salt, to taste
Pepper, freshly ground, to taste
4 bread rolls – any type, according to taste.
Lettuce leaves
Tomato slices

In a small frying pan, sauté in olive oil the garlic, peppers onions and fresh ginger for 3-4 minutes until soft and translucent.
Transfer the content of the frying pan to a large bowl; add 2 tbsp barbeque balsamic cream and the lemon juice and mix well.
Place the salmon fillets in the bowl. Turn them around so they are completely coated by the marinade; allow fillets to marinate for at least 60 minutes.
Preheat the oven at 180ο C.
Lightly wipe off the excess marinade from the fish fillets; lay them out on a baking tray, and bake for about 6 minutes.
Flip over and bake for another 6 minutes, until they are cooked through. For a medium rare result, reduce baking time by 1-2 minutes. 

For the sauce:
In a bowl, combine 4 tbsp barbecue balsamic cream with the coriander, chives, salt and pepper.
Cut the bread rolls in half; spread with the barbecue balsamic sauce, add lettuce leaves, slices of tomatoes and the salmon fillets and serve.


Chickpeas with Octopus and Pomegranate Balsamic Cream Sautéed Perch Fillet with Roasted, Marinated Florina Peppers