Recycled Salmon

Lunch today: My favorite sandwich in the world. This is a great way to use leftover salmon and veggies from the garden for a completely different meal. The fact is, we aren’t all that big on cold, leftover salmon–it’s a little fishy when chilled, and if you heat it up, it tends to dry out and overcook. So here it is, repurposed.

I start by crumbling up the chilled, cooked salmon and mixing in mayonnaise, a squeeze of lemon, a little dill and salt and pepper. Then I slice–as thinly as possible–an English cucumber, red onion and tomatoes. The bread is key–we like wholewheat sourdough from the local bakery, but any sourdough will work, the denser and chewier the better. I butter one side, sprinkle with garlic salt and grated parmigiano reggiano cheese and broil on a cookie sheet until golden brown. (The cookie sheet keeps the “down” side from drying out.) On to the assembly line.

On the crisp side of the bread, I put a layer of red leaf lettuce, then the salmon salad, then the onion, cucumber and tomato slices. Finish with a sprinkle of kosher salt and cracked pepper. If you’re a carb addict like me, you might want to top it with another slice of garlic bread, keeping the crispy side facing in to protect the roof of your mouth. But open face works too. Then, eat…and if you’re like our family, you’ll be wishing you had more leftovers.


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