Today is my last day at home before I leave for Europe so I’ve made myself one of my favorite meals! Bluewater Grill is one of my favorite restaurants, there’s one in Catalina and Newport Beach which I go to all the time, but it does get a bit pricey which is why I’ve recreated their Grilled Salmon Ciabatta sandwich at home.
As a kid, my mom always made fish and would have my try some and I HATED IT, she made Halibut a lot and while I’ve grown to love fish over the past few years, Halibut still kinda freaks me out. Besides Halibut, I love making different fish and trying to do more with it than just a dinner with the fish, some veggies, and quinoa and this sandwich is a perfect and easy way to do so.
While I love the ciabatta bread that this sandwich originally comes on, I made this one on slightly toasted sourdough. On top of that, I made a citrus aioli of
- 1 tbsp mayo
- 1 tsp of Dijon mustard
- Juice from 1/2 a lime
- Juice from 1/2 a lemon plus some lemon zest
- Pinch of garlic powder
Mix these together and feel free to adjust to your liking and then spread half of it on your toasted bread. Then add some sliced cucumbers and a handful of washed arugula (my favorite leafy green) and take the rest of the citrus aioli and add it on top of the arugula. To make the salmon, I buy it fresh from Sprouts with the skin already removed and I put it on a George Foreman Grill with a pinch of pepper at the temperature and time the grill recommends for 4oz pieces.