ALICIA ROSS FOR KITCHEN SCOOP Enlarge
I love the individually packed salmon fillets available now in many grocery stores’ 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 these delicious Salmon Salad Sandwiches on Grilled Sourdough to friends. It’s the ultimate summer sandwich, and you don’t have to live on the coasts to enjoy it. Because the recipe accommodates fresh or frozen salmon, you can make this hearty salad at the last minute.
The seafood salad portion can be made up to a day ahead. Just be sure to grill your bread right before serving; that fresh buttery sourdough is a real treat.
Salmon Salad Sandwiches on Grilled Sourdough
Start to finish: 20 minutes
Yield: 4 servings
1 pound skin-on salmon fillets, fresh or partially frozen
2 teaspoons olive oil
1 shallot, finely chopped
1 stalk celery, finely chopped
2 tablespoons fresh parsley, finely chopped
½ cup light mayonnaise
2 tablespoons fresh lemon juice
Salt and black pepper to taste
½ tablespoon butter, or more to taste
8 slices sourdough bread (about 30 grams each)
If your fish is frozen, begin defrosting according to the manufacturer’s instructions in your microwave. Pour the oil in a cold skillet and add the salmon fillets, skin-side down. Cover and place over medium-high heat; cook, covered, for 5 to 6 minutes (if fish is partially frozen), or 3 to 4 minutes (if fish is fresh), or until skin is lightly browned. Carefully turn the fillets and cook for 3 to 4 more minutes (if fish is fresh), or 5 to 6 more minutes (if fish is partially frozen), covered. Remove from heat and let rest, covered, while you mix together the dressing.
In a medium bowl, mix together the shallot, celery, parsley, mayonnaise, and lemon juice.
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. Season with salt and black pepper to taste. Discard skin.
With a paper towel, wipe the cooled skillet that you used for the salmon 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.
Salmon salad filling can be refrigerated up to 1 day.
Approximate values per sandwich: 343 calories, 11 g fat (2.4 g saturated), 54 mg cholesterol, 28 g protein, 32 g carbohydrates, 1.2 g dietary fiber, 394 mg sodium.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to firstname.lastname@example.org. Visit the Kitchen Scoop website at www.kitchenscoop.com.