Salmon Salad Sandwich Filling Recipes

Steps:

• Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill; slice when cool enough to handle.
• Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Steps:

• In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.

Steps:

• Combine everything in a small bowl.
• Salt and pepper to taste.
• Spoon into a pita with some lettuce or spinach, onto whole grain bread, or into a wrap.

Steps:

• Preheat the oven to 400 degrees F. Preheat a grill.
• Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
• Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
• Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
• Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
• Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
• In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
• In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

Steps:

• In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, dill salt and pepper until smooth.
• Add the salmon and celery; mix well.
• Place a lettuce leaf and about 1/2 cup salmon salad on each bun.

Steps:

• Toss the diced zucchini with the lemon juice, olive oil, and pepper.
• Fold in the salmon.
• Add in the parmesan; the fattiness and umami will cut through the acid of the lemon juice.
• Fold in the yogurt.