Rachael Ray Every Day

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Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat a grill to medium. In a medium bowl, squeeze 2 lemon wedges over the onion and toss well.

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  • In a large bowl, whisk together the yogurt, 2 tbsp. mayonnaise and the juice from 2 more lemon wedges. Add the cucumber and 1/4 tsp. each salt and pepper and toss.

  • Rub the salmon on both sides with the EVOO and season lightly with salt and pepper. Add the salmon to the grill skin side down; cover and cook, without turning, until opaque on the edges and moisture appears on the surface, about 4 minutes. Lift the salmon off the grill (leaving the skin behind) and transfer to a plate.

  • Meanwhile, place the open buns on plates. Spoon half of the cucumber mixture onto the bun bottoms. Top each with a salmon fillet, some remaining cucumber mixture, some onion and some chips. Spread the remaining 2 tablespoons mayonnaise on the bun tops and place on the sandwiches. Serve with the remaining lemon wedges.

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