How to make a delicious sandwich with wild nova smoked sockeye salmon. Start with good bread. I used fresh 100% whole wheat bread with a hint of honey. Salmon also taste great on a toasted baguette. The combinations of flavors in this easy recipe are wonderful if you love salmon!
I got all items at Trader Joe’s. One stop shopping trip.
Whole wheat bread sliced or a baguette
Wild salmon 1 package 4 oz ( makes 3 sandwiches)
1/2 teaspoon cream cheese for each slice of bread or more to your liking
sliced tomato ( red, orange or yellow for color)
1 red onion sliced
1 fresh lemon
salt & pepper to your liking
Two slices of bread, spread cream cheese on the bread. Take sliced salmon from the package and place the salmon on a plate and squeeze fresh lemon juice on the salmon. Set a side.
Slice tomatoes and red onion. Add the salmon to sliced bread, adding tomatoes, onions watercress and arugula. Salt and pepper to your liking.
Enjoy with a summer* salad. <3
* check out my summer salad recipes.
Filed under salmon, Sandwich
Caprese salad is a very simple Italian salad and so very easy to make. I found buffalo mozzarella at Trader Joe’s. I bought a fresh basil plant at Trader Joe’s two years ago and replanted it in soil and I’ve had fresh basil for several years.
2 large ripe tomatoes ( red, yellow or orange )
Extra virgin olive oil
Fresh ground pepper
Place tomatoes and buffalo mozzarella in a diagonal line on a platter or plate. Add a pinch of salt and freshly ground pepper. Between tomato and cheese place a whole basil leaf. Drizzle extra virgin olive oil and a nice balsamic vinegar over the salad. You can also mix the balsamic and olive oil than drizzle over the salad.
You can also enjoy this salad with a french baguette, as a mozzarella sandwich. Place mozzarella and tomatoes between the baguette add balsamic , olive oil and basil.
A cold Pearl Barley salad makes a great healthy side dish. Very easy to make.
1 cup pearl Barley
1/2 cup freshly shredded Parmesan cheese or feta cheese ( diced)
2 celery stalks diced
1/2 red onion diced or green onions chopped
3 cloves garlic diced
1/2 cup frozen peas
1/2 cup chopped parsley
1/2 large lemon juice
1/4 cup raw roasted sunflower seeds, pine nuts or chopped walnuts
3 tablespoons extra virgin olive oil
sea salt & fresh ground pepper to your liking
Pan roast barley before soaking, do not burn barley. Soak barley for 30 minutes, rinse barley. In a medium pot add 2 cups water and barley, cook over medium heat, reduce heat and simmer for 12-15 minutes.
Drain barley and spread on a platter or large dish.
Refrigerate barley and cool for 30-45 minutes. (or until the barley is cold). Make sure barley is cold before mixing with other ingredients.
Dice the following ingredients, celery, garlic and onion. Rinse frozen peas, drain and set aside.
In a large bowl, add olive oil and lemon juice.
Add dice ingredients to bowl and mix well, adding sunflower seeds, parsley and peas. Refrigerate.
Before serving add cold barley and cheese to dice mixture and blend well. Add more lemon or extra virgin olive oil if needed, according to taste.
Sea salt and ground pepper to your liking.
Serve cold on a bed of greens.