Maple roasted salmon sandwiches

By Mary Berg
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  • 2 (140g each) salmon fillets
  • Kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons amber maple syrup (Maple From Canada)
  • 2 teaspoons grainy Dijon mustard


  • 4 thick slices sourdough bread
  • 1 garlic clove
  • 2 tablespoons mayonnaise
  • 2 teaspoons amber maple syrup (Maple From Canada)
  • 1 teaspoon grainy Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 1 avocado, thinly sliced
  • 1 field tomato, sliced
  • 1 cup alfalfa sprouts
  • Basil, for garnish


  1. Preheat your oven to 400ºF.
  2. Pat salmon fillets dry with paper towel and season with salt and pepper.
  3. Heat the oil in an oven-safe non-stick skillet over medium-high. Carefully place the salmon fillets into the oil flesh side down and cook, undisturbed, until well brown, about four minutes. Meanwhile, mix the maple syrup and Dijon in a small bowl. Flip the fish over, pour on the maple and mustard mixture, and transfer to the oven for ten minutes or until cooked through to your liking. Remove the salmon from the pan and set aside to rest.
  4. Turn the broiler on to high and place the sourdough bread onto a baking sheet. Place under the broiler to lightly toast for two to three minutes, flipping halfway through. When the toast is still warm, cut the garlic clove in half and rub the cut side over both sides of the toasted sourdough. Transfer each piece onto a plate and set aside.
  5. Mix the mayonnaise with the maple syrup and Dijon and season with salt and pepper. Spread the mayo mixture onto the toasts and top with avocado, tomato slices, and alfalfa sprouts. Using a fork, flake the salmon off the skin and divide over the toasts. Season with a bit more salt and pepper and garnish with some basil. 

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