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Homemade Open Face Salmon Sandwich with Sweet Mustard Sauce photo

Open Face Salmon Sandwich with Sweet Mustard Sauce

This Open Face Salmon Sandwich is a flavor explosion! Enjoy perfectly seared salmon, vibrant veggies, and a zesty sweet mustard sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Brunch, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Mustard Sauce:
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 dash freshly ground black pepper
For the Sandwich:
  • 1 large egg
  • 4 ounces salmon fillets (about 1 inch thick, skin removed if desired)
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons Sweet Mustard Sauce (prepared from the above ingredients)
  • 1 large tomato (cut into four 1/2-inch slices)
  • 1/4 medium red onion (sliced thinly)
  • 8 slices dark rye bread or multi-grain bread
  • 1 cup mixed leafy greens
  • 1 large avocado (halved, pitted, and cut into 1/2 inch slices)
  • 2 teaspoons capers (drained)

Equipment

  • Non-stick skillet
  • Mixing bowl
  • Spatula
  • Knife
  • Cutting board

Method
 

Instructions:
  1. In a mixing bowl, whisk together 2 tablespoons of Dijon mustard, 1 tablespoon of honey, 2 tablespoons of olive oil, 1/2 teaspoon of lemon juice, 1/4 teaspoon of salt, and a dash of freshly ground black pepper. Adjust the sweetness by adding more honey if desired.
  2. Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat. Season your salmon fillets with salt and pepper. Cook for about 4-5 minutes on each side or until the salmon flakes easily with a fork. Remove and let it rest.
  3. In the same skillet, crack an egg and cook it sunny-side up or to your desired doneness.
  4. Toast the slices of dark rye or multi-grain bread until golden brown.
  5. Spread a generous amount of the sweet mustard sauce on each slice of toasted bread. Layer with mixed leafy greens, cooked salmon, a slice of tomato, red onion, avocado slices, and capers. Top with the fried egg.
  6. Serve your Open Face Salmon Sandwich immediately, garnishing with additional black pepper and a drizzle of sweet mustard sauce if desired.

Notes

  • Use whole-grain bread for added fiber.
  • Replace honey with agave syrup for a vegan option.
  • Assemble sandwiches only when ready to eat to prevent sogginess.