If you are looking for recipes for Fish Fridays, check out our latest series where we share ideas for lunch and dinner that are more ocean friendly and still delicious.<\/p>\n
Call it a \u2018sub\u2019, \u2018hoagie\u2019, \u2018hero\u2019 or \u2018grinder\u2019, this fish “grinder” sando is hearty, filling and so satisfying. Fresh garlic gives it just the right amount of bite, and tinned smoked salmon shines as an unexpected \u2018sando\u2019 star. <\/p>\n
Canadian chef<\/a> and Marine Stewardship Council<\/a> ambassador Charlotte Langley is sharing her ocean friendly, easier on the budget recipes with us in our Fish Fridays series. Here is her recipe for the fish “grinder” sando.<\/p>\n Pro Tip: <\/b>If you can find it, fresh lavash bread is amazing for this fish “grinder” sando. Otherwise use as thin a loaf as you can, like a nice focaccia. <\/span> <\/b><\/p>\n Prep: <\/b>15 minutes<\/span><\/p>\n Cook Time: <\/b>5 minutes<\/span><\/p>\n Serving size: <\/b>2 as a main course for lunch or dinner<\/span><\/p>\n Experience level:<\/b> Beginner<\/span><\/p>\n 2 tins (approx. 150 g ea.) MSC certified sustainable smoked salmon (or substitute for non-smoked tinned salmon)<\/span><\/p>\n 2 slices fresh lavash bread or \u00bd a focaccia sliced lengthwise in two<\/span><\/p>\n 5 slices of provolone cheese<\/span><\/p>\n 4 (180 g) cups iceberg lettuce, shaved<\/span><\/p>\n 1 green pepper, sliced<\/span><\/p>\n 1 large tomato, sliced<\/span><\/p>\n 1\/2 cup (125 ml) mayo<\/span><\/p>\n \u00bd cup (64 g) grated parmesan<\/span><\/p>\n 1 tbsp (15 ml) red wine vinegar<\/span><\/p>\n \u00bc cup (37 g) pepperoncini, roughly chopped<\/span><\/p>\n 1 tsp (5 g) fresh garlic, grated or minced<\/span><\/p>\nIngredients:<\/h2>\n
Dressing: <\/h3>\n
How-to:<\/h2>\n
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