Grilled Salmon Sandwich

Instructions

1. Prepare the salmon
   In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Place salmon fillets in a shallow dish and pour the marinade over them, turning to coat. Let marinate for 5-10 minutes while preparing other ingredients.
2. Make the dill spread
   In a small bowl, combine mayonnaise and chopped dill. Stir well and refrigerate until ready to use. This herb-infused spread adds a fresh, tangy flavor that complements the salmon perfectly.
3. Grill the salmon
   Preheat grill or grill pan to medium-high heat. Remove salmon from marinade and grill for 3-4 minutes per side until the fish is opaque and flakes easily with a fork but is still moist inside. The internal temperature should reach 145°F (63°C).
4. Toast the bread
   Lightly brush the cut sides of the ciabatta bread with olive oil. Place on the grill or under a broiler for 1-2 minutes until golden and toasted, being careful not to burn.
5. Assemble the sandwiches
   Spread the dill mayonnaise on the bottom halves of the toasted ciabatta. Layer with arugula or mixed greens, tomato slices, and red onion. Place the grilled salmon on top, breaking it into large flakes if desired. Add sliced avocado and sprinkle with capers.
6. Serve immediately
   Top with the remaining ciabatta halves or leave as open-faced sandwiches. Serve immediately while the salmon is still warm and the bread is crisp, with lemon wedges on the side if desired.