Salmon Nicoise Sandwich
This Salmon Nicoise Sandwich elevates the classic French salad into a flavorful handheld feast. Morey’s Lemon Herb Wild Salmon paired with heirloom tomatoes, hard-boiled eggs, and fresh vegetables then topped with a tangy mayo spread, and blend of olives and pickled onions makes every bite satisfying. Quick to prepare and perfect for a light meal, this sandwich is a fresh, vibrant twist on a timeless favorite.
- Serving Size: 4
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
Preparation Instructions
1. Bake thawed salmon filets in a 375 degree oven according to package directions, about 15-18 minutes. Allow salmon to cool.
2. Spread 1 tablespoon of mayonnaise on each half of the baguette.
3. Layer heirloom tomatoes and hard-boiled eggs. Top with butter lettuce leaves.
4. Remove skin from salmon filets and gently break apart into chunks using a fork or your hands. Place salmon pieces on top of lettuce.
5. Top with celery, fresno peppers, olives, pickled onions and fresh dill.
6. Finish with a squeeze of lemon and salt and pepper to taste.
Ingredients
- 2 pack (4 filets total) of Morey’s Lemon Herb Wild Salmon (or seasoned Grill)
- 2 demi-baguettes, cut in half horizontally
- 4 tablespoons mayonnaise
- Heirlooms tomatoes, thinly sliced
- 2 hard-boiled eggs
- ½ cup butter lettuce leaves
- 2 celery stalks, thinly sliced
- 2 fresno peppers, thinly sliced
- ½ cup mixed Kalamata and Castelvetrano olives, sliced
- Pickled onions, for garnish
- Freshly chopped dill, for garnish
- 1 lemon
- Salt and pepper to taste
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