Salmon Picnic Sandwiches
1 pound fresh or frozen skinless salmon fillet, cut 1 inch thick
1 cup Chardonnay or other dry white wine, or chicken broth
1 medium Vidalia or other sweet onion, cut into thin wedges (1/2 cup)
1/2 teaspoon sea salt or coarse salt
1/2 teaspoon cracked black pepper
2 sprigs fresh oregano
1 recipe Olive and Onion Relish (see recipe below)
1 8- to 12-ounce loaf ciabatta or baguette Italian bread
Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher combine wine or broth, onion, salt, pepper, and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to transfer salmon and onions from cooking liquid to a large bowl or shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onions for 1 hour or until chilled.
Meanwhile prepare Olive and Onion Relish. Cut bread into quarters. Slice each quarter horizontally in half. Drizzle cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Olive and Onion Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. Squeeze lemon wedges over salmon and relish before serving. Makes 4 sandwiches.
Olive and Onion Relish: In a small bowl combine reserved onion wedges (from poaching liquid); 1/2 cup pitted green olives, halved; 1/2 cup pitted kalamata olives, halved; 2 tablespoons snipped fresh flat leaf parsley; and 2 teaspoons snipped fresh oregano.
Nutritional facts per serving
calories: 398, total fat: 17g, saturated fat: 2g, monounsaturated fat: 7g, polyunsaturated fat: 3g, cholesterol: 70mg, sodium: 1269mg, carbohydrate: 32g, total sugar: 2g, fiber: 3g, protein: 29g, vitamin A: 0%, vitamin C: 6%, calcium: 7%, iron: 15%
Source: Better Homes and Gardens
Makes 4 sandwiches