My family loves to fish. And what better reward from a day of fishing than eating your catch? We have several ways we like to cook our salmon. This is the family favorite.
—Stephanie Hanisak, Port Murray, NJ
Takes: 30 min. • Makes: 4 servings
4 salmon fillets (1 in. thick and 5 oz. each), skin removed
3/4 cup mesquite marinade
1/4 tsp. pepper
4 slices sourdough bread (1/2 in. thick)
1/4 cup tartar sauce
4 iceberg lettuce leaves
4 lemon wedges, optional
1. Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let salmon stand 15 minutes.
2. Drain salmon, discarding marinade. Sprinkle with pepper.
3. Grill salmon, covered, on an oiled rack over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 4-6 minutes on each side.
4. Grill sourdough bread, covered, over medium heat until lightly toasted, 1-2 minutes on each side. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.
1 open-faced sandwich: 436 cal., 17g fat (3g sat. fat), 74mg chol., 1226mg sod., 37g carb. (5g sugars, 1g fiber), 31g pro.