A Daily Dinner: Salmon Salad Sandwiches

Salmon salad sandwiches on ciabatta, paired with Riesling

Even during a busy week, we still love to make time to cook at home—it’s just that our preparation leans more toward simple, no-fuss recipes that can be made from what’s available in our pantry, with just a few additions.

This week’s dinner was inspired by both a Bon Appétit recipe and our love of salmon.

Both Laura and I enjoy seafood, and especially love having it in different preparations. This very quick and simple recipe for salmon sandwiches is a great take on a traditional seafood salad. It’s also another dinner that required minimal cooking time on a hot day.

We only needed one fillet of salmon for this dinner, so we opted to splurge a little for some Copper River sockeye salmon from Fresh Direct.

Ciabatta, Copper River salmon and arugula

The fish was a beautiful ruby red, and we could have spent even more time photographing it just because of its bright, rich color. The red flesh and rich flavor of the fish come from natural stores of body fat for the harsh upstream spawning trip the fish take.

Copper River salmon has a very short season, so if you’re a salmon fan, we highly suggest going to your local fishmonger—we love The Lobster Place—and picking up a few fillets while you can.

For the sandwich’s exterior, we dropped into Murray’s for a ciabatta roll, freshly baked by Brooklyn’s Tom Cat Bakery.

After the salmon was cooked, we mixed it in with a paprika mayonnaise, a modification from Bon Appétit’s original suggestion of a Piment d’Espelette mayonnaise. The paprika gave the mayo a great spicy tang which blended perfectly with the salmon’s richness. The lime juice in the recipe was perfect for a bright, summery flavor.

A quick and easy dinner of salmon salad sandwiches

Salmon Salad Sandwiches on Ciabatta
Adapted from BonAppétit.com

1 cooked salmon fillet, skin removed, fish flaked
1 green onion, finely chopped
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon peel
1/4 cup paprika mayonnaise
2 4-inch squares of ciabatta

Place first four ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top bread with arugula, then salmon; cover with remaining bread.

Paprika Mayonnaise
Adapted from BonAppétit.com

1 3/4 teaspoons finely chopped shallot
1 teaspoons fresh lemon juice
1 teaspoons red wine vinegar
3/4 teaspoons finely grated lime peel
1/2 cup mayonnaise
1/2 teaspoon paprika
Coarse sea salt
Freshly ground black pepper

Combine shallot, lemon juice, vinegar, and lime peel in a bowl. Cover; let stand 30 minutes. Whisk in mayonnaise and paprika. Season with salt and pepper. Cover and chill.

We paired the sandwiches with a very inexpensive (but very good!) Blüfeld riesling—just a quick pick-up from the wine shop around the corner. A perfect no-fuss meal for a busy and stressful week. It came together quickly and even the cleanup was easy!

- Ryan

One Comment

  1. michele Busch
    Jul 22, 2011 @ 01:01:09

    this looks great need to try it for a summer dinner!


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