KITCHEN SCOOP: Salmon Salad Sandwiches
WILMINGTON, NC (WWAY) — I am loving the individually packed salmon fillets available now in many grocery store’s freezer sections. It’s just the kind of waste free portion control my budget adores. And it’s salmon so I can feel good about all the omega 3’s I’m feeding my family or guests.
Oh, yes, I wouldn’t think twice about feeding this delicious Salmon Salad Sandwich on Grilled Sour Dough to friends. It’s the ultimate sandwich and you don’t have to live on the coast to enjoy it. Because the recipe accommodates fresh or frozen salmon, you can make this hearty salad last minute.
The seafood salad portion can be made up to a day ahead. Just be sure to grill your bread right before serving, so that fresh buttery sour dough is a real treat. Enjoy!
Salmon Salad Sandwiches on Grilled Sour Dough
Start to finish: 20 minutes
1 pound skin-on salmon fillets
2 teaspoons olive oil, fresh or partially frozen
1 shallot, finely chopped
1 stalk celery, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 cup light mayonnaise
2 tablespoon fresh lemon juice
salt and black pepper to taste
½ tablespoon butter, or more to taste
8 slices sour dough bread (about 30 g. each)
1. If your fish is frozen, begin defrosting according to the manufacturer’s instructions in your microwave. Pour the oil in the cold skillet and add the salmon fillets, skin side down. Cover and place over medium high heat and cook, covered for 5 to 6 minutes (partially frozen) or 3 to 4 minutes (fresh) or until skin is lightly browned. Carefully turn the fillets and cook for 3 to 4 (fresh) and 5 to 6 (partially frozen) more minutes, covered. Remove from heat and let rest, covered, while you mix together the dressing.
2. When fish stops sizzling, remove to a plate and cool until you can handle it. Using a fork, flake the meat away from the skin and add it to the bowl with the salad dressing. Stir to coat the fish well. And season with salt and black pepper to taste.
3. Wipe the cooled skillet that you used for the salmon with a paper towel and melt the butter over medium heat. Grill the bread on one or both sides, according to preference. Remove the bread to a serving plate and top with salmon salad filling. Serve immediately.
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