With summer parties just around the corner, we wanted to start experimenting with fun dishes to serve at neighborhood and family get-togethers when we make our way back up north. I came across a blog that was using a lot of prosciutto and it inspired the idea for salmon. Smoked salmon is something I normally only eat at fancy brunches when my family takes some kind of island vacation, but using it in a sandwich is a fun way to avoid turning on the oven. While making these, I made a huge discovery: I hate pea greens. There are only two foods now, that I truly detest: capers, and pea greens. I consider myself to a have pretty diverse and open palate, but both of these ingredients make me want to hurl. I tried putting pea greens inside the sandwich, and I removed mine after one bite. Shaun on the other hand, enjoys them – so for this recipe, experiment with caution.
Instead of using mayo, I made a homemade dip/spread that can be slathered on one side of the bread or for dipping with carrots and bell peppers. I’ll post the recipe for that soon.
We had the sandwiches with a side of tossed rainbow microgreens that I got at the Ocean Beach Co-op. I’m not sure if you can find them at Whole Foods, they seem to be a pretty specialty item.
Here are the contents of the sandwich, I won’t give you instructions… you know what to do (smiles).
- 2 slices seedy multi-grain bread
- dark romaine lettuce leaves
- small handful spinach leaves
- 2-3 sliced heirloom tomatoes
- thinly sliced red onion
- 3 oz smoked wild Alaskan salmon
- (optional: pea greens)
- 1 package rainbow microgreens
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 cup thinly shredded carrots
Toss and serve!