SALMON TARTINE

OPEN SALMON SALAD SANDWICH…the perfect savory lunch.

I love this recipe! You see, I toss together the salmon salad on grocery day. Basically, the salmon is the first thing I take out of the grocery bags. I prep it and get it in the oven while I unload the rest of my groceries. When I’m done unloading, I mix up the salmon salad and store it in my fridge until lunch, or lunch the next day, and then toast my bread and assemble. Easy peasy delicious lunch!

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SALMON TARTINE

Yield: 2 Tartines

Author: Michelle Williams

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• Salmon (1 pound, skin off)
• Olive Oil (2 tablespoons, divided)
• Fresh Dill (2 tablespoons, stems removed, roughly chopped)
• Salt
• Pepper
• Celery (1 stalk, cut into 1/4-inch pieces)
• Chives (3 tablespoons, no stems, roughly chopped)
• Spicy Mix Micro Greens (1/2 cup, divided)
• Capers (2 tablespoons, plus 2 tablespoons of the liquid the capers come in)
• Light Mayonnaise (3 tablespoons, or more to your liking)
• Spicy Brown Mustard (1 1/2 tablespoons)
• Sourdough Bread (2 slices)

KITCHEN TOOLS

• Baking Sheet
• Silpat
• Large Fork
• Large Mixing Bowl

Instructions

TO MAKE YOUR SALMON SALAD

1. Preheat your oven to 350º.
2. Coat all sides of your salmon with olive oil, salt, pepper, and dill. Pat it all on.
3. Place your salmon on your lined baking sheet. Bake for 20 minutes or until your salmon reaches an internal temperature of 145º.
4. Transfer salmon to your mixing bowl. Use the back of your fork to mash it down and shred it.
5. Add mayonnaise, mustard, capers, caper juice, celery, chives, and 2/3 of your micro greens.
6. Set aside.

TO MAKE YOUR TARTINE

1. Drizzle olive oil lightly over both pieces of your sourdough bread. Season your bread with salt and pepper. Broil until golden and lightly crisp on top—about 5 minutes depending on how hot your oven is when you place it in. You can also opt to use a toaster.
2. Heap your salmon salad over your toasted bread slices.
3. Sprinkle your remaining micro greens over your salmon.
4. Serve. Eat. Enjoy!

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