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Salmon Picnic Sandwiches

Ingredients

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Directions

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  • Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher combine wine or broth, onion, salt, pepper, and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to transfer salmon and onions from cooking liquid to a large bowl or shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onions for 1 hour or until chilled.

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  • Meanwhile prepare Olive and Onion Relish. Cut bread into quarters. Slice each quarter horizontally in half. Drizzle cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Olive and Onion Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. Squeeze lemon wedges over salmon and relish before serving. Makes 4 sandwiches.

Nutrition Facts (Salmon Picnic Sandwiches)

398 calories; 17 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 70 mg cholesterol; 1269 mg sodium. 562 mg potassium; 32 g carbohydrates; 3 g fiber; 2 g sugar; 29 g protein; 0 RE vitamin a; 340 IU vitamin a; 4 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 5 mcg vitamin b12; 71 mg calcium; 3 mg iron;

Olive and Onion Relish

Ingredients

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Directions

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  • In a small bowl combine reserved onion wedges (from poaching liquid); pitted green olives, halved; pitted kalamata olives, halved; snipped fresh flat leaf parsley; and nipped fresh oregano.

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