Salmon Sandwich Extraordinaire
- Total Time
- 7 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 16- or 7-ounce can of wild salmon
- 1hard-cooked egg, finely chopped
- 2tablespoons sweet pickle relish
- 4teaspoons finely chopped celery
- 4tablespoons mayonnaise
- 2teaspoons lemon juice
- Salt and freshly ground black pepper to taste
- 2leaves lettuce
- 4slices good soft white bread or whole-wheat bread
- 2 to 4slices ripe tomato, optional
Nutritional analysis per serving (2 servings)
711 calories; 39 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 19 grams polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 52 grams protein; 874 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain salmon, and if it contains skin and bones, remove them (for a more neutral taste, run drained salmon under warm water.) Add egg, relish, celery, mayonnaise, lemon juice and salt and pepper, and mix thoroughly, mashing the salmon while mixing.
- Step 2
Place a lettuce leaf on top of each of two slices of bread. Add tomato, if desired; top with salmon mixture.
- Well covered, this will keep in the refrigerator for several days.
Private Notes
Comments
I frequently make this with canned skinless, boneless sardines instead of salmon, and it's delicious. A few chopped cornichons add crunch, as do one or two finely diced radishes.
I have been really happy with adding smoked paprika, enough to give a smoky flavor. Much, much cheaper than using smoked salmon, which would be tasty but incredibly expensive for what is basically tuna salad. Some spicy mustard also adds something, as does horseradish. Incredibly easy to add other ingredients to make it vary: grapes sliced in half, sun-dried tomatoes, chunks of apple all taste fantastic and can replace the sugar in the relish to similar effect.
I used smoked salmon and I added capers instead of sweet relish and a little giardinella for spice. Served over a variety of lettuces and home grown kale. Rave reviews from fussy eaters. Great dinner for a summer evening.
I often substitute half the mayonnaise with cream cheese, regular or low fat. It creates a nice tangy sandwich with a less runny base and sits much better if you are taking it in a lunch box etc. I have come to just like it better now even if it is going to be consumed right away. Beat the cheese lightly with a fork, stir in the fish, egg or whatever then add the mayonnaise.
I'm afraid this sounds better than it looks on NYT's page. An image of a knife, some good, freshly sliced bread and an undistinguished bowl of filling doesn't do much to suggest anything "extraordinaire." I can use such items to make a perfectly decent salmon sandwich all on my own. It would be lovely instead to see a picture of the completed sandwich, plated, allowing my consequently enlivened taste buds to inspire me to try what might be a fantastic recipe that even lives up to its name.
Good as is, though I might add a bit of mustard next time. I intend to stuff a couple of tomatoes with it and have it as a salad.