Take a big bite out of summer seafood. Even kids can be tempted, when you slide salmon onto a chewy bun, with a swipe of creamy sauce, and crunchy radishes and arugula.
What You Get
Wild salmon (see note below)
Green goddess dressing
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 15 minutes
Total Time: 15 minutes
Remove the salmon from the packaging and pat dry with paper towels. Season with salt.
Slice a few of the radishes. In a bowl, toss the arugula with juice of ½ lemon, 1 teaspoon olive oil, and a pinch of salt.
In a large nonstick frying pan over medium-high heat, warm 2 tablespoons olive oil. When the oil shimmers, add the salmon and sear until golden and firm, turning once, 2 to 3 minutes per side, depending on the thickness of the fillet.
Meanwhile, split the rolls in half, and toast them.
To build the sandwiches, place the rolls on plates, spread with the green goddess dressing, and add the salmon. Top with the radish slices and a pile of dressed arugula, grind with pepper, and serve warm.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.