This Salmon Tarine is actually Kyle’s idea. It’s his riff on a Nicoise Salad…only he uses salmon…adds a few different ingredients… and makes aan open-faced sandwich out of it. I like to have this salmon prepared and on hand in the fridge so if I’m running out of time in the morning….I can quickly spread some on toast for a healthy breakfast on the go. I love this for breakfast in the mornings! And it’s a great snack with crackers after work while you wait for your dinner to cook. It also makes for a fabulous salmon salad sandwich on one slice of bread or two….whole-wheat or white…grilled…toasted…. or straight from the bag. Or…you can lay a scoop of this salmon on top of a bed of spring lettuce and drizzle with your favorite vinaigrette for a lovely salmon salad. I love all the color that this Salmon Tartine has got going for it!
In essence, making this Salmon Tartine is similar to making tuna salad for sandwiches, only you’re using wild caught salmon.
- 1 fresh loaf of bread, sliced (I use a boule)
- 1 pound fresh wild caught Salmon
- 3 tablespoons diced red bell pepper
- 3 tablespoons flat leaf parsley, coarsely chopped
- 3 tablespoons Kalamata olives, chopped
- 3 tablespoons carrot, grated and minced
- 2 tablespoons green onion, sliced (white and green parts)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons olive oil mayonnaise (Best Foods)
- 1 cucumber, peeled, seeded and diced
- 2 Roma tomatoes, diced
- Sea salt and freshly ground black pepper
- Preheat broiler on low.
- Line a baking sheet with foil and lightly spray or rub olive oil to the foil so the salmon won’t stick.
- Place the salmon fillets on the baking sheet and lightly sprinkle with salt and pepper.
- Place in the oven and broil for approximately 5-7 minutes depending on thickness of salmon.
- Let the salmon cool completely before handling.
- Remove the salmon from the skin and place the salmon in a medium size bowl.
- With a fork, break up the salmon into flaky pieces.
- Add all of the dry ingredients and combine well.
- In a small bowl mix the olive oil and the mayonnaise then pour over the salmon mixture.
- Gently stir to incorporate well so the salmon mixture is moist.
- Lay a scoop of salmon mixture on slices of toasted bread and garnish with the cucumber and Roma tomatoes.