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Author Notes: This is my classic open faced sandwich with canned salmon. I like Crown Prince salmon. The medley of fresh herbs, Meyer lemon and dill pickles makes the canned salmon delectable. In this version I am going for fast and easy, so no homemade mayo. —Sagegreen
- 1 can of wild caught Pink Alaskan salmon (7.5 oz.)
- 1/2 Meyer lemon, 1 tsp. of the rind and all its juice
- pinch of sea salt
- fresh milled black pepper (1/4 tsp.)
- 3 tbl. fresh dill, chopped
- 1 tbl. of chopped scallion bulb
- 4 tbl. chopped dill pickle
- @3 tbl. good quality mayo (to your desired consistency)
- handful of mixed greens (arugula, baby spinach and cress)
- 4 oz. sharp cheddar, grated
- 4 half inch thick slices of sour dough rye bread, lightly toasted and buttered with unsalted butter on top side only
- sliced tomatoes and/or avocado, optional
- fresh chopped herbs for garnish
- Drain the salmon and flake it in a bowl. Squeeze the lemon juice over it. Mix in the rind. Add salt and pepper to taste. Let this sit. Chop all the fresh herbs, scallion, and pickle. Mix these in with the salmon.
- Fold in the mayo. Taste and adjust seasoning.
- Lightly butter (with unsalted butter and just on the top side) and toast the bread. Then divide the greens and layer on top of each slice. Divide and spread the salmon mix over this. If you want include a layer of sliced tomatoes and or avocado over the salmon. Finish with the grated cheddar. Toast under the broiler until golden brown. Serve open faced with additional herb garnish.
- This recipe was entered in the contest for Your Best Canned Fish Recipe