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Recipe Detail Page
Salmon with Lemon, Dill and Arugula in Panini
Autumn 2007
If the bones and skin in canned salmon have always bothered you, it is now canned without either.
Serves 2
2 tbsp (25 mL) mayonnaise
2 tsp (10 mL) lemon juice
2 tbsp (25 mL) finely diced red or green onion
1 tsp (5 mL) drained and rinsed capers, chopped
160 g can salmon, drained well
1 tbsp (15 mL) chopped fresh dill
3 tbsp (45 mL) spreadable cream cheese
2 of your favourite buns such as panini or focaccia or 4 slices sourdough bread
Arugula leaves
1. Place mayo, lemon juice, red onion and capers in a bowl. Stir. Using a fork, mix in salmon.
2. In a separate bowl, stir dill into cream cheese. Slice buns in half horizontally. Spread bottom half of each with cream cheese. Top with salmon mixture then arugula. Top with other half of buns to make sandwiches.
Serves 2
