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Fresh salmon makes a healthy and delicious sandwich filling when it is lightly seasoned and grilled. Ask your fishmonger to cut small centre- cut fillets or halve regular-size ones before grilling.

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  • 4 Villaggio® Toscana Extra Soft Sausage Buns
  • 4 small salmon fillets (4 oz/125 g each)
  • 1 small head radicchio, quartered
  • 1/3 cup (75 mL) olive oil, divided
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 cups (500 mL) arugula
  • Lemon wedges
  • Vinaigrette:
  • 1 tbsp (15 mL) lemon juice
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/2 tsp (2 mL) honey
  • 1/4 tsp (1 mL) each salt and pepper
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) chopped chives


1. Preheat grill to medium-high; grease grates well.

2. Brush salmon and radicchio with 3 tbsp (45 mL) olive oil; sprinkle with salt and pepper. Grill radicchio for 3 to 5 minutes or until charred. Remove from grill and separate leaves.

3. Grill salmon, turning once, for 8 to 10 minutes or until opaque and flakes easily when tested.

4. Preheat oven to 350°F (180°C). Brush buns with remaining olive oil; bake for about 3 minutes or until lightly toasted.

5. Vinaigrette: In bowl, whisk together lemon juice, mustard, honey, salt and pepper. Drizzle in olive oil; whisk until blended. Whisk in chives.

6. Toss arugula with vinaigrette. Place one salmon fillet in each bun; top with grilled radicchio and arugula. Serve with lemon wedges.

Tip: Replace salmon with another fish, such as cod or haddock, if desired.