When we have a beautiful Salmon Filet for dinner, I make sure we have enough leftovers for at least one luncheon sandwich the next day. Leftover Salmon makes a fantastic Salmon Salad sandwich.
How to Make A Salmon Salad Sandwich
For the tasty sandwich you see in the photo, we’d cooked the Salmon the previous night using a recipe from Samin Nostrat’s cookbook, “Salt, Fat, Acid, Heat.” The recipe is on page 310 for the Slow-Roasted Salmon. Slow-roasted is our favorite way to cook Salmon these days. The bed of herbs penetrates and enhances the entire flavor of the Salmon. The slow cooking keeps the Salmon moist and full of its delicious fats. King Salmon is our preferred Salmon for this dish.
Make the Salmon for your sandwich the same way you make a tuna or chicken salad sandwich. We use mayo, chopped red onions, chopped celery, and salt and pepper.
First, in a small bowl, smash up the leftover Salmon with a fork. See how much Salmon you have and add the mayo to your liking. Mix the Salmon and the mayo thoroughly. Chop up the onion and celery, and add small amounts until you have the right mix. If it’s too dry, add more mayo; season with salt and pepper and taste. Adjust as needed.
Now toast the sourdough, slice up some fresh tomatoes and add some lettuce. Garden fresh tomatoes and lettuce will make this sandwich about the best-tasting lunch you have had in months.
Now, what about the wine? We like a glass of Pinot Noir best. But a lovely Chardonnay with a bit of oak and butter will also work with the sandwich.
