We’re still under seige from the ants, though I think we’re finally gaining on them. I still find one on the counter here and there though, so cooking is still minimal in my kitchen. It’s a bit 0f an ordeal to throw a meal together and then have to clean it up before I even eat because the last thing I want is to find an ant exploring my knives and cutting boards. Soon things will be back to normal- right?
This sandwich was easy enough to throw together for a quick lunch- and I even cleaned up after myself before eating it. It’s one that’s been on my radar for over a year now, but it’s a rare day indeed where I feel like being a little creative with the lunch hour. Today was that day. A few weeks ago I remembered to pick up the canned salmon called for in the recipe, and today I determined that I wanted to use it and try this sandwich- I just wanted something different for lunch. I have to tell you though, that this was my first experience with canned salmon…
It was not like opening a can of tuna, let me say that. When I opened up the can, there was simply a chunk of fish wedged into the can- as in- whole fish. There was skin, there were bones, and it kinda smelled a little like cat food. I expected the skin and bones, I knew they were there, but actually seeing them was a completely different story. I took my time prepping the salmon for my sandwich. I picked off the icky slimy skin, shredded through the salmon with my fingers, removing bone after bone, and when I found a piece of spine (ew!) I removed that, as well as the darker salmon known as the blood line. Quite a bit of the salmon was actually discarded, and for future reference, despite the fact that it may cost more, I will hunt down canned salmon that has had the bones and skin removed for me.
And I’ll have to hunt down that canned salmon, because this sandwich was worth making. It was featured in Eating Well magazine back in the January/February 2010 issue. (Hey- I said it was on my radar for awhile!) I’ve always been a fan of tuna salad, and the idea of a salmon salad just really appealed to me. Here are the ingredients I used- minus the olive oil- you can see it uses mostly on-hand ingredients.
I did make a few small changes to the recipe. The first change was that I did not use the dark pumpernickel bread called for. I don’t like dark bread at all, so I simply used a nice whole grain whole wheat instead. The second change was because I didn’t realize the recipe called for cream cheese. I’d already been to the store once, I didn’t really want to go back just for a knob of cream cheese. The only kind I had in the fridge was strawberry, so I looked around for a replacement I could use. I eyed the olive oil mayo, but then decided to reach for the thick Greek yogurt hiding in the back. I spread that on one slice of bread and then very, very lightly sprinkled it with garlic salt to give it a little punch of flavor.
I mixed the salmon with red onion, lemon juice, olive oil and freshly ground pepper. I also added a nice handful of fresh parsley that I’d chopped up. I was tempted to add more lemon juice and olive oil to it, because it seemed quite a bit dry- but then I was comparing it to a mayo-based tuna salad. I left it as is and assembled my sandwich.
First of all, the Greek yogurt made a fantastic sandwich spread. It added both tang and creaminess- and I also thought the garlic salt was a nice addition as well. (By all means, use the cream cheese called for if you have it- I’m sure that’s delicious too!)
The first bite or two of the sandwich I thought was good, but I wasn’t sure it was something I wanted to make again. But then I kept eating it, and by the time I was finished with the sandwich, I was wishing I was a two-sandwich kind of girl, because it really was delicious and different. I will totally make this again. I had salmon salad leftover and it’s been tucked into the fridge for tomorrow’s lunch. I’m curious as to whether the flavors of lemon and pepper will develop a little more. The parsley was a spectacular addition as well, and I think I would miss the sandwich if I left it off.
Overall, this was a surprising winner. It also was hearty, as it kept me going through along afternoon doing yard work. It made a great lunch, but I think it would also make a delicious quick dinner- especially on those hot summer nights when the last thing you want to do is cook.
Salmon Salad Sandwich
makes 4 sandwiches
2 6 to 7 ounce cans boneless, skinless wild Alaskan salmon, drained 1/4 cup minced red onion 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 4 tablespoons reduced-fat cream cheese (Neufchatel) 8 slices pumpernickel bread, toasted 8 slices tomato 2 large leaves romaine lettuce, cut in halfDirections:
Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce, and another slice of bread.
Wow, that sandwich looks amazing!