2 Variety Salmon Salad Sandwich

4
Servings
15m
Prep Time
6-8m
Cook Time
21m
Ready In


"Found at realsimpledotcom, this easy-fix recipe is for lovers of all things salmon & does something creative that never would've occurred to me - It combines 2 salmon varieties. While the recipe is written to use smoked salmon w/an uncooked single 8 oz salmon fillet & cook it for the recipe, I'd frankly be more likely to make the recipe w/leftover already cooked salmon. I would also be more inclined to eat this sandwich open-face vs closed & save those extra bread calories (perhaps a 2nd sandwich?). 1 more "I would" - It seems clear to me that the best flavor will be achieved by making this the dy B4 intended use. All that said & above all else, pls ENJOY!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (187.7 g)
  • Calories 325
  • Total Fat - 10.5 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 44.8 mg
  • Sodium - 961.1 mg
  • Total Carbohydrate - 32.1 g
  • Dietary Fiber - 3.9 g
  • Sugars - 1.3 g
  • Protein - 25.1 g
  • Calcium - 57.2 mg
  • Iron - 2.4 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.3 mg

Step 1

Heat oven to 450° F. Roast the salmon fillet on a rimmed baking sheet until cooked through (6-8 min). Allow to cool & then flake.

Step 2

While the salmon fillet is cooling, combine the smoked salmon, mayo, celery, chives, capers, lemon zest & 1/4 tsp pepper in a med bowl. Add the flaked salmon, stir to combine & store in the refrigerator in an airtight container until ready for use as desired.

Step 3

TO SERVE: Divide the salmon salad (& lettuce leaves if using) among the bread. How far that takes you will depend on whether you opt to eat the sandwiches open-face or not. If open-face is your choice, consider finely diced red onion &/or sprinkled dry dill as garnish toppings.

NOTE: Considering the amt of the combined ingredients, the yield will produce 4 generous servings (or 6 smaller servings, esp if eating open-face)


Tips & Variations


  • No special items are required.

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