Grilled Salmon with Spicy Remoulade

A smoky and zesty sandwich sure to please.

Prep Time:  14 minutes (plus 30 minutes to marinate)   |    Cook Time:  6 minutes   |    Total Time:  20 minutes (plus 30 minutes to marinate)   |    Servings:  4

Ingredients:

• Carlini  Cooking Spray
• 1 tablespoon  Carlini  Extra Virgin Olive Oil
• 1/8 teaspoon  Stonemill  Iodized Salt
• 1/4 teaspoon  Stonemill  Ground Black Pepper
• 1/4 teaspoon  Stonemill  Oregano
• 1 pound Fremont Fish Market  Wild Caught Salmon, thawed
• 1/4 cup  Burman's  Mayonnaise
• 1 1/2 teaspoons  Burman's  Spicy Brown Deli Mustard
• 1 garlic clove, minced
• 1 teaspoon lemon juice
• 1 teaspoon  Burman's  Hot Sauce
• 1/2 teaspoon  Stonemill  Paprika
• 1/2 teaspoon  Stonemill  Chili Powder
• 1  Great Gherkins  Kosher Baby Dill Pickle, minced
• 4  L'oven Fresh  Center Split Deli Rolls or 1 12-ounce  L'oven Fresh  French Baguette, cut into 4 pieces and sliced in half
• 1 beefsteak tomato, sliced
• 1 red onion, sliced
• 1/4 head of romaine lettuce

Directions:

1. Preheat grill to medium high. Lightly spray grill with cooking spray.
2. In a medium bowl, combine extra virgin olive oil, salt, pepper and oregano. Marinate the salmon for 30 minutes.
3. For remoulade: In a medium bowl, whisk together mayonnaise, mustard, garlic, lemon juice, hot sauce, paprika, chili powder and pickles.
4. Grill salmon 3 minutes per side. Lightly grill rolls for 30 seconds.
5. To assemble, spread 1 tablespoon of remoulade on bottom half of roll, top with 2 slices of tomato, 1 slice of red onion, 1 piece of romaine, 1 piece of salmon and top half of roll.

Recipe Courtesy of ALDI Test Kitchen