The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
When I think of classic lunch food, tuna salad and chicken salad always come to mind. Easy to prepare and customize with pantry staple ingredients and very versatile to serve on bread, crackers or straight out of the bowl, they’re family friendly favorites that have stood the test of time.
Although I will always love the classics, I believe that even the most time-honored recipes can use a little refresh, which is exactly what inspired this Salmon Salad Sandwich! Made in the same style as classic chicken salad or tuna salad, you’ll be amazed at what the simple switch of a protein can do for the flavor and texture.
Featuring fresh salmon that is quickly poached in a flavorful bath and combined into a creamy yet light mayo-based mixture, this salmon salad could easily be eaten as is, but I recommend serving it on Heinen’s brioche bread for a healthy sandwich that is sure to satisfy.
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For the Poached Salmon
- 1 lb. fresh salmon
- Sea salt
- Freshly cracked black pepper
- 1 cup water
- 1 cup white wine
- ½ lemon, sliced
- 3 garlic cloves, smashed
- 10 peppercorns
- 10 fresh dill sprigs
For the Salad
- ½ cup celery, finely chopped
- ½ cup red onion, finely chopped
- 3 Tbsp. fresh parsley, chopped
- 3 Tbsp. fresh dill, chopped
- ⅓ cup mayonnaise
- Salt and pepper, to taste
- 1 Tbsp. lemon juice
For the Sandwich
- 8 Heinen’s sliced brioche bread
- 2 Persian cucumbers, peeled into thin ribbons
- 2 cups arugula
- 1 cup Vigeo Gardens microgreens
- Season the salmon with salt and pepper.
- In a deep pan or pot, combine the water, wine, lemon, garlic, peppercorn and dill over medium heat. Once the liquid starts to simmer, add the salmon in a single layer, skin-side-down. Cover with the lid and poach for 10-15 minutes, depending on the size and thickness of the fillet, until cooked through.
- Use a spatula to remove the salmon from the poaching liquid and discard the rest. Transfer the salmon onto a plate and break into large flakes using the back of the fork. Remove any bones and skin.
- Transfer the salmon to a bowl. Add all of the salad ingredients and stir to combine.
- Toast the bread until golden brown. Scoop the salmon salad on a slice of brioche bread and layer on the cucumber, arugula and microgreens. Top with another slice of bread and gently press down. Repeat with the remaining ingredients. Slice the sandwiches in half and enjoy.