Salmon Backs are a seasonal favorite around here. If salmon is in season, we’re sure to eat this cut of the fish nearly once a week. It’s fast, flavorful, and really economical. I can’t afford to keep my family in salmon filets or steaks, but I can afford to feed them piles of salmon backs: in tacos, “ceviche” flavored, lox style, etc.
Earlier this week I made some on the grill and we ate it in soft Middle Eastern flatbread with cream sauce, cabbage, and lime. As usual, it was delicious. I had to stop myself at two, and Finn at a pile with his spoon. But we still had some leftover, which Ella called dibs on, but then I had not a tortilla in the house. I offered her crackers, a range of breads, fresh sesame rolls. She chose the rolls and made this sandwich, which is basically taco fillings on a bun. Of course you can use another cut of fish, but it wouldn’t be the same, because this is basically the fish equivalent of a sloppy joe: piles of light, loose grilled fish, a creamy sauce, a squeeze of lime for flavor, a bit of cabbage for crunch.
I was happy to let Ella take control of her meal, and even happier that she gave the family another way to keep seasonal eating fresh.
Grilled Salmon Back Sandwich
- 1-1 1/2 lbs Salmon backs
- 1/2 cup white wine
- 1/4 cup Meyer lemon juice
- 1 tsp salt
- two handfuls of cilantro, leaves and stems + chopped cilantro for serving
- 2 cloves garlic chopped
- Cream sauce: equal parts mayonnaise, sour cream or plain greek yogurt, and cumin to taste
- shredded cabbage
- lime wedges
- Sesame Buns
- Marinate salmon for a few hours in white wine, Meyer lemon juice, salt, a few handfuls of cilantro, garlic
- Grill salmon on high heat for five minutes, until just cooked through.
- Let salmon cool, then flake meat off the bone
- Pile fish on fresh sesame buns and garnish with cream sauce, cabbage, and extra cilantro and lime as desired