Salmon Picnic Sandwiches
From hungrybear 13 years agoIngredients
- 1 pound of fresh or frozen skinless salmon fillet, cut 1 inch thick shopping list
- 1 cup of Chardonnay or another dry white wine, or chicken broth shopping list
- 1 medium Vidalia or other sweet onion, cut it into thin wedges (1/2 cup) shopping list
- 1/2 teaspoon sea salt or coarse salt shopping list
- 1/2 teaspoon cracked black pepper shopping list
- 2 sprigs fresh oregano shopping list
- 1 recipe Olive and Onion Relish (see recipe below) shopping list
- 1 8- to 12-ounce loaf ciabatta or baguette Italian bread shopping list
- Olive oil shopping list
- Lemon wedges shopping list
How to make it
- Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher combine wine or broth, onion, salt, pepper, and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to transfer salmon and onions from cooking liquid to a large bowl or shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onions for 1 hour or until chilled.
- Meanwhile prepare Olive and Onion Relish. Cut bread into quarters. Slice each quarter horizontally in half. Drizzle cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Olive and Onion Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. Squeeze lemon wedges over salmon and relish before serving.
- Olive and Onion Relish : In a small bowl combine reserved onion wedges (from poaching liquid); 1/2 cup pitted green olives, halved; 1/2 cup pitted kalamata olives, halved; 2 tablespoons snipped fresh flat leaf parsley; and 2 teaspoons snipped fresh oregano.
People Who Like This Dish 4
- maureenlaw ST LOUIS, US
- californiacook CA
- hungrybear Miner, MO
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