Salmon Sandwich Extraordinaire
Updated September 1, 2015
Andrew Scrivani for The New York Times
- Total Time
- 7 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 6- or 7-ounce can of wild salmon
1 hard-cooked egg, finely chopped
2 tablespoons sweet pickle relish
4 teaspoons finely chopped celery
4 tablespoons mayonnaise
2 teaspoons lemon juice
Salt and freshly ground black pepper to taste
2 leaves lettuce
4 slices good soft white bread or whole-wheat bread
2 to 4 slices ripe tomato, optional
Nutritional analysis per serving (2 servings)
36 grams carbs; 175 milligrams cholesterol; 711 calories; 11 grams monosaturated fat; 19 grams polyunsaturated fat; 7 grams saturated fat; 39 grams fat; 3 grams fiber; 874 milligrams sodium; 52 grams protein; 9 grams sugar
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.
Delicious especially on soft Asian rolls, Added 1TBS finely chopped onion and as another person suggested decreased relish by 1TBS and substituted it with 1 TBS horseradish.
I've been switching out ingredients over the last year or so to healthier versions. Mayo = yogurt, butter= bananas or applesauce, etc. i also have way too many jars of capers I accumulated before stopping an Amazon subscription. This recipe looks like a good candidate, although TBH it's fairly healthy to begin with.
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.