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.

Yield: Serves 4
Prep time: 15 minutes
Cook time: 15-20 minutes

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How to Make

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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Salmon Nicoise Sandwich
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