Anna Weicht

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Salmon Salad Sandwich

July 31, 2016

 

When I make my oven roasted salmon, I make to roast enough salmon to have extra in order to make salmon salad.  This salmon salad sandwich is absolutely yummy!  I like to do my sandwich open-faced on sourdough bread.  It is so pretty!  It makes a nice elegant lunch for guests or a special treat for yourself!  You can can also put a nice rounded scoop on a lettuce leaf in order to make it gluten free and eliminate the bread.

 

 

 

 

 

 

 

 

 

Directions:

 

The ingredients are simple - just some good quality mayonnaise, toasted walnuts, dried cranberries, sliced green onions, salt, and freshly ground black pepper.  I do not have exact measurements so I will walk you through how I do my salmon salad process.  It is easy!  First, as you can see by the picture above, I have about 8 ounces of cooked salmon.

 

Using my hands, I gently break the salmon into medium-sized chunks, discarding the skin.  I place the chunks in a medium-sized mixing bowl.

 

 I then add about 1/4 cup of the toasted walnuts.  Again, I tend not to use exact measurements, so '1/4 cup' is just an approximate measure.  I just add what I think will be a good balance to the salmon.  I then add 1/4 cup of the sliced green onions and the same for the cranberries.  I then take a big dollop of mayonnaise and add it to the salmon mixture.  

 

I mix it all up and see if it holds together.  If it does not hold together, I add a little more mayo.  The key is you don't want to add too much where you have a big mayo mess!  You want to clearly see that you are eating a salmon salad, where all your ingredients are still distinguishable but having enough mayo to hold your salad together.  Once you have achieved this step, add your salt and pepper to taste.  I would start by trying 1/2 teaspoon salt and 1/4 teaspoon pepper.  Taste it from there and decide if you want to add a bit more salt or pepper.

 

For the open-faced sandwich, start with a slice of bread (I mentioned in the first paragraph that I prefer the sourdough, but any kind will do) and spread some mayo on one side.  Place a slice of cheese (again any kind of cheese should work) and then spread a nice layer of salmon salad over the cheese.  Slice up a ripe tomato (I often use the roma tomatoes from my garden) and lightly salt and pepper the tomato slices.  Voila!  Your lovely open-faced salmon salad sandwich is served.

 

Bon Appetit!

 

French Terms:

Voila is French for 'look here'.  The 'v' is silent, and the whole word sounds like 'wa-lah'.

Bon appetit is a two word phrase. Bon means 'good', while appetit means 'appetite'.  It is used to wish someone enjoyment of the meal they are about to eat.

 

(edited by Anna Weicht)

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