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Recipe Ingredients

For the Sauce:

  • 1 cup of Daisy Sour Cream
  • 2 tablespoons of chopped fresh dill
  • 2 tablespoons of capers
  • juice and zest of ½ lemon
  • sea salt and fresh cracked pepper to taste

For the Sandwich:

  • 1 teaspoon of ground cumin
  • 1 teaspoon of chili powder
  • 1 ½ pounds of de-boned skinless fresh salmon cut into 12 square fillets
  • 2 tablespoons of olive oil
  • 12 leaves of red leaf lettuce
  • 24 slices of assorted heirloom tomatoes
  • 12 strips of crisp cooked bacon, cut in half
  • 1 cup of micro greens
  • 12 toasted brioche slider rolls
  • sea salt and fresh cracked pepper to taste

Recipe Directions

  • Preheat a griddle to medium-high heat or 350°.
  • Sauce: Combine all of the ingredients into a bowl and mix. Keep cool until ready to serve.
  • Season the salmon on all sides with cumin, chili powder, sea salt and pepper.
  • Add oil to the griddle and sear the salmon until crisp and brown on both sides, about 2 to 3 minutes per side. Set aside until ready to serve.
  • To assemble: Add a leaf of lettuce to the bottom of a toasted brioche roll and layer on with a cooked piece of salmon, 2 slices of heirloom tomatoes, 2 strips of halved bacon, micro greens and 1 tablespoon of the dill caper sour cream, followed up with the top toasted brioche roll.
  • Repeat the process 11 more times with the remaining ingredients.
  • Stick a tooth pick through the center and serve!

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