Salmon Salad Sandwich
Ok.
This was SO yummy.
So yummy in fact that all my two oldest children (who both love salmon with all their hearts) took one look at them and proclaimed, “I don’t that.” and then proceeded to eat their entire portions.
My husband ate two sandwiches and I tried to control myself and had about 3/4 of one. It was really hard not to finish it.
I had enough of the filling to make one small one for myself for lunch and to take pictures of.
Knowing Jeremiah was leaving for the afternoon and thinking he was already gone, I whipped it out and started shooting.
He came back in the house and saw it and AS I WAS TAKING PICTURES of it, he grabbed it and took a bite.
I get very annoyed by things like that.
So guess who got the sandwich for lunch.
NOT ME.
- 2 grilled salmon fillets (about 7 ounces each), skin removed, fish flaked (or you can use a canned salmon, whatever floats your boat)
- 1½ tablespoons finely chopped shallot
- 2 teaspoons fresh lemon juice
- 2 teaspoons sherry wine vinegar
- 1½ teaspoons finely grated lime peel
- 1 cup mayonnaise
- 1 teaspoon paprika
- Coarse sea salt
- Freshly ground black pepper
- 2 green onions, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 4 4-inch squares ciabatta or focaccia, sliced in half
- Arugula or romaine
- Combine all the ingredients in a medium bowl and stir until combined. Chill about 30 minutes.
- Spoon about ¾ cup of the mixture on the bottom half of each roll, top with lettuce and other half of the roll and serve.
- Easy Peasy!
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