I recently had a dish with a Sherry Mayo on it, and it was so delicious and unique, I knew I had to come up with my own recipe and share it with my readers. The Sherry Tarragon Mayo that I came up with is so simple to make, but the flavors are so dynamic. The Cooking Sherry itself is slightly sweet and slightly nutty, and the Tarragon has wonderful hints of fennel/licorice, pepper, and pine that can completely transform a dish. This mayo is perfect in a chicken salad, with sliced turkey or with salmon, as I did in this dish. The flavorful mayo, creamy avocado slices, earthy carrots, refreshing cucumbers and sweet and spicy salmon filet all come together harmoniously on the crispy Ciabata bread. This sandwich is perfect for a luncheon with friends, but is also hearty enough to be eaten for dinner!
Sherry Tarragon Mayo-
Makes about 1/3 cup of mayo (enough for 3-4 Salmon Sandwiches)
- 1/3 Cup Hellmann's Lite Mayo
- 1 Medium Shallot
- ½ Teaspoon Fresh Tarragon Leaves (Chopped)
- 1 Small Garlic Clove
- 2 ½ Teaspoons Cooking Sherry (you can get it in the grocery store)
- 1 ½ Teaspoons Fresh Lemon Juice
- Dash of Black Pepper
- Pinch of Salt
- ¼ Teaspoon White Sugar
- Place all the ingredients in a food processor or blender and pulse until the garlic and shallot are chopped finely and everything is combined.
- I like to put the mayo in the fridge for at least 20 minutes or so, so the flavors really come together.
Makes 2 Sandwiches
- Sherry Tarragon Mayo
- Ciabata Bread or Baguettes (Toasted)
- 2 Raw Salmon Filets (About .3 lbs per sandwich)
- 1/4 Cup Soy Sauce (low sodium)
- 1 Teaspoon Honey
- ¼ Teaspoon SIracha Hot Sauce
- Salt and Pepper
- 1 ½ Teaspoons Extra Virgin Olive Oil
- Grated Carrots (I used a peeler to grate them)
- Thinly Sliced Cucumber
- Sliced Ripe Avocado
- Mix the Soy Sauce, Honey, Siracha and Olive Oil together in a bowl.
- Place the Salmon filets in a large Ziploc bag and pour the soy sauce mixture in. Gently shake the bag and get the salmon completely covered in the mixture. Set in the fridge for 10-15 minutes to marinate.
- Heat your grill pan or outdoor grill on medium/low heat.
- When the pan is hot, spray it with nonstick cooking spray and place the salmon filets on the pan.
- Grill the salmon for about 4-5 minutes on each side or until it is cooked all the way through. During the cooking process pour any extra marinade over the top.
- Spread a few Tablespoons (or as much as you like) of the Sherry Tarragon Mayo onto the bread slices.
- Next, top the bottom slice of bread with the grated carrots and sliced avocado. Sprinkle a little salt and pepper on the avocado.
- Place the Salmon filet on the sandwich next and then top with the cucumber slices. I put mayo on both slices of bread so that is hold everything together.
- Enjoy! (Click the picture of the sandwich to see more photos)