Lemon Goat Cheese Salmon Sandwich
WITH WILD SALMON SEASONED GRILL
This sophisticated sandwich is easy to pull together. Tangy lemon dill goat cheese spread pairs nicely with the garlic, basil, and bell pepper-spiced salmon.
COOK FISH: Cook Morey’s Wild Salmon Seasoned Grill according to package directions of your choice (we used the baking method).
After cooking, remove skin and flake fish into large pieces.
MAKE LEMON GOAT CHEESE SPREAD: In a small mixing bowl, stir together goat cheese, yogurt, zest and juice of 1/2 lemon (cut the other half into quarters for serving), and dill. Season to taste with salt and pepper.
TO SERVE: Spread the lemon goat cheese spread onto one side of each piece of the rye bread (sandwiches are served open-faced).
Top each with 7 slices of cucumber in a fan pattern. Sprinkle cucumber lightly with salt and pepper.
Top cucumber with flaked salmon pieces. Squeeze lemon juice over and garnish with fresh dill sprigs.
PRO TIP: A sweet tangy pumpernickel makes a great substitution for rye bread.
- 2 Morey’s Wild Salmon Seasoned Grill fillets
- 4 ounces goat cheese, room temperature
- 2 Tbsp. plain Greek yogurt
- 1 lemon, divided
- 2 tsp. chopped fresh dill, plus more for garnish
- 1/2 cucumber, thinly sliced
- 2-4 slices rye bread
- Kosher salt
- Coarsely ground black pepper
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