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Roasted Catfish Sandwich with Smoked Salmon and Arugula

Roasted Catfish Sandwich with Smoked Salmon and Arugula

This is a very quiet but very comforting sandwich -- a real crowd-pleaser over the years. Make sure the catfish fillets are still juicy when you remove them from the oven. Makes 8 sandwiches

SKU 650-Recipe


  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 4 pounds catfish fillets, cut in 8 pieces
  • 1 tablespoon coarsely chopped fresh dill
  • 1/8 pound thinly sliced smoked salmon
  • 1 teaspoon Amontillado sherry
  • 1/2 cup mayonnaise
  • 16 slices of white Pullman bread
  • 32 arugula leaves
  • 1 tablespoon toasted sesame seeds


  1. Preheat the oven to 400 degrees.
  2. Spread the olive oil on a roasting pan and add lemon juice, garlic, salt, and pepper. Rub each catfish piece with the marinade, and place in refrigerator for 2 hours.
  3. Put the dill, salmon, and sherry in a food processor and make a paste. Mix the salmon paste into the mayonnaise by hand. Set aside.
  4. Bake the fish for 7 to 10 minutes, or until the flesh flakes easily when poked with a fork. Remove from the oven and pour the juices into a small saucepan. While waiting for the fish to cool completely, reduce the juices in the pan over moderate heat until you have about 1 teaspoon of thick glaze.
  5. Add the glaze to the mayonnaise mix, and spread the mixture on 16 slices of bread. Lay 4 arugula leaves on each of 8 slices of bread, and place each piece of catfish on the arugula. Sprinkle with sesame seeds, cover with remaining bread slices, and serve.