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!
