This grilled salmon panini recipe with cream cheese calls for chives, parsley, and tarragon, but use any herbs you like, especially what’s in season–or, better yet, what’s growing in your garden. Add them to your favorite organic cream cheese, or make your own. Homemade herbed cream cheese is infinitely better than store-bought versions, and healthier, too.
Look for a crusty sourdough loaf for this panini recipe as it will hold up well with the grilled salmon. Make extra, as you’re likely going to be asked to share.
Grilled Salmon Panini Recipe with Cream Cheese
Makes 2 sandwiches
sourdough bread, 4 slices, each about 1/2-inch thick
olive oil, 2 tbsp
salmon fillets, 2 (about 5 oz each), skinned and flattened to about 1/2 inch thick
herbed cream cheese
baby arugula leaves, 1/2 cup (1/2 oz)
1. Preheat the sandwich grill. Season the salmon fillets with salt and pepper. Drizzle both sides with 1 tbsp oil. Place the salmon on the grill, close the top plate, and cook until the salmon is opaque throughout, 3–5 minutes. Transfer the salmon to a plate, keeping the grill on and wiping the grill plates clean.
2. Brush 1 side of each bread slice with the remaining 1 tbsp oil, then spread the unoiled sides with the herbed cream cheese, dividing it evenly. On 2 of the bread slices, layer the salmon fillets and arugula, dividing them evenly. Place the remaining 2 bread slices on top, oiled sides up, and press gently.
3. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the cheese is melted, and the arugula is barely wilted. Serve.
(Weldon Owen), July 16, 2013
Photographs by Maren Caruso