1 cup mayonnaise

1/4 cup minced fresh parsley

2 tbsp capers, rinsed and minced

1 tsp grated lemon zest plus

2 tbsp juice

Salt and pepper

1  (12-ounce) bag broccoli slaw

4  (6-to 8-ounce) skinless salmon fillets, 1  1/4 inches thick

3 tbsp vegetable oil

4   (6-inch) sub rolls, halved lengthwise

4 large Bibb lettuce leaves


1. Whisk mayonnaise, parsley, capers, and lemon zest and juice together in small bowl and season with salt and pepper to taste. Combine 1/3 cup mayonnaise mixture and broccoli slaw in second bowl and season with salt and pepper to taste.

2. Season fillets with salt and pepper and brush both sides with oil. Grill fillets over hot fire until fish is lightly charred and registers 125 degrees, 4 to 5 minutes per side. Transfer fillets to cutting board and tent with aluminum foil. Grill cut side of rolls until toasted, 1 to 2 minutes.

3. Spread remaining mayonnaise mixture evenly on roll tops and bottoms. Place 1 lettuce leaf and 1 fillet on each roll bottom and place roll tops on sandwiches. Serve sandwiches with slaw.

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