cynupstateny
Well-known member
Salmon Sandwich
Wild Planet wild king salmon, which is available at some
Gristedes markets, has a sweet, gentle flavor.
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
Grated zest of half a lime
Kosher salt and freshly ground black pepper
¼ cup, plus 2 tablespoons, mayonnaise
15 ounces canned skinless, boneless salmon, drained and broken into pieces
¼ cup finely chopped celery
1 tablespoon capers
1 tablespoon chopped chives
10 slices white bread
2 ½ tablespoons butter, softened.
1. In a large bowl, combine the red onion, lime juice and zest and a pinch of salt and pepper. Let sit for 5 minutes. Whisk in the mayonnaise; then fold in the salmon, celery, capers and chives. Season to taste with salt and pepper.
2. Butter each slice of bread on one side. Place a large nonstick or cast-iron skillet over medium-high heat. Toast the bread, butter side down, until browned. Spread the salmon salad on the untoasted side of half the slices. Top with the other slices, buttered side up. Serves 5.
Wild Planet wild king salmon, which is available at some
Gristedes markets, has a sweet, gentle flavor.
3 tablespoons finely chopped red onion
2 tablespoons fresh lime juice
Grated zest of half a lime
Kosher salt and freshly ground black pepper
¼ cup, plus 2 tablespoons, mayonnaise
15 ounces canned skinless, boneless salmon, drained and broken into pieces
¼ cup finely chopped celery
1 tablespoon capers
1 tablespoon chopped chives
10 slices white bread
2 ½ tablespoons butter, softened.
1. In a large bowl, combine the red onion, lime juice and zest and a pinch of salt and pepper. Let sit for 5 minutes. Whisk in the mayonnaise; then fold in the salmon, celery, capers and chives. Season to taste with salt and pepper.
2. Butter each slice of bread on one side. Place a large nonstick or cast-iron skillet over medium-high heat. Toast the bread, butter side down, until browned. Spread the salmon salad on the untoasted side of half the slices. Top with the other slices, buttered side up. Serves 5.