Loaded with salmon, salad and cucumber, this baguette recipe is definitely one to add to the list. Whether you're enjoying at home or packing them up for a picnic, these baguettes are sure to hit the spot.
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 4 (about 100g each) salmon fillets
- 1 tsp olive oil
- ½ cup (150g) whole-egg mayonnaise
- 1 tbs lemon juice
- 1 tbs coarsely chopped capers
- 1 large baguette
- 1 bunch asparagus, woody ends trimmed, thinly sliced into ribbons
- 2 radishes, thinly sliced lengthways
- 60g baby rocket leaves
Rocket & mint pesto
- 120g pkt Coles Australian Baby Spinach & Rocket Salad Leaves
- ½ cup mint leaves
- ¼ cup (20g) finely grated parmesan
- ¼ cup (35g) slivered almonds, toasted
- 1 garlic clove, crushed
- ⅓ cup (80ml) olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the rocket & mint pesto, process the spinach and rocket leaves, mint, parmesan, almonds and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined.Step 2
Heat a barbecue grill or chargrill on medium. Lightly brush the salmon with oil. Cook on grill for 2 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Coarsely flake.Step 3
Meanwhile, combine the mayonnaise, lemon juice and capers in a small bowl.Step 4
Use a large serrated knife to split the baguette. Spread the mayonnaise mixture over the base. Spread pesto over the baguette top. Arrange the salmon, asparagus, radish and rocket over the base. Sandwich with the top of the baguette. Tie with kitchen string to secure. Cut into portions to serve.