OPEN SALMON SANDWICH

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PREP TIME 10 minutes
COOK TIME 8-10 minutes per batch
SERVES 2

INGREDIENTS

2 salmon fillets

½ baguette, halved lengthways

1 tbsp olive oil

1 avocado

Juice of ½ lemon

1 chilli, thinly sliced

2 tsp capers

2 tsp dried blueberries

2 small handfuls rocket

Lemon wedges, to serve

METHOD

Step 1 

Preheat the barbecue grill to high. Toast the baguette halves on the grill until lightly crispy.

Step 2

Mash the avocado in a bowl with the lemon juice and a pinch of salt until smooth.

Step 3

Heat the barbecue plate to high and drizzle with olive oil. Place the salmon fillets skin-side down and cook for about 6 minutes, allowing the skin to crisp. Flip the salmon and cook for another 2-3 minutes, or until cooked to your liking.

Step 4

Spread the avocado mixture over the toasted baguette halves. Sprinkle capers and dried blueberries over the avocado. Add a handful of rocket to each baguette half, creating a bed for the salmon. Place the cooked salmon on top.

Step 5

Serve immediately with lemon wedges on the side for squeezing over the sandwich.