I broiled some salmon for dinner the other night and I had some leftover salmon. While my wife loves tuna sandwiches, she cannot—for some reason—tolerate salmon salad. Since I was having lunch on my own, I decided to make this treat for a quick and easy lunch.
Karl’s Open-Faced Salmon Salad Sandwiches
¼ lb . cooked salmon
1 small stalk celery, diced finely
1 green onion, sliced finely
2 Tbs. Japanese mayonnaise
pinch black pepper, cracked
pinch Kosher salt
6 inch piece of baguette
1. Remove any skin from the salmon and place the fish in a small bowl.
Tip: If you are frugal and a fish-skin-eater, fry the skin until crisp and use it as a garnish.
2. Break up the fish slightly with a fork and add the celery, onion, mayo, and seasonings.
Note: While I love Japanese mayonnaise, you may use any mayonnaise you prefer.
3. Mix the ingredients well.
Tip: But try not to mash the fish flakes into a paste.
4. While the salad is melding, slice the bread in half lengthwise and lightly toast it.
5. Spread the salmon salad on both halves of the toast and serve.