SALMON & WATERCRESS SANDWICH
Delicious poached salmon served with watercress and mayonnaise flavoured with fresh basil leaves. Try using any of your favourite herbs: chives, tarragon, parsley or dill would all work well.
Provided by wildcardpr
Time 5m
Yield Makes Sandwich
Number Of Ingredients 8
Steps:
- Finely chop the basil leaves and stir into the mayonnaise. Season to taste with freshly ground black pepper and freshly squeezed lemon juice. Chill until ready to use.
- Spread a little basil mayonnaise over each slice of bread. Arrange the watercress, cucumber ribbons and flaked salmon over the top of one piece of bread and sandwich with the remaining piece. Press together gently and cut in half to serve.
SALMON SALAD SANDWICHES
These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
SMOKED SALMON AND WATERCRESS MAYONNAISE FINGER SANDWICHES
Steps:
- Add the watercress and lemon juice to the blender. Blend until smooth. Place the watercress in cheesecloth and squeeze out excess water. Set aside. Add the egg yolk and mustard to the blender and blend for 15 seconds. Slowly drizzle in the oil until the mixture has the consistency of mayonnaise. Season with salt and pepper. Fold the pureed watercress into the mayonnaise. Reseason with hot pepper sauce and lemon juice.
- Spread watercress mayonnaise on 18 slices of pumpernickel bread. Top with 2 ounces of smoked salmon. Top with 1 slice of black radish. Place another slice of bread on top.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
WATERCRESS SANDWICHES
Provided by Food Network
Yield 12 small sandwiches
Number Of Ingredients 3
Steps:
- Repeat process as above, replacing cucumber with watercress.;
LEMONY SALMON WITH WATERCRESS SALAD
This dish is fairly easy to make, yet it is elegant, tasty, and very nutritious! You may want more or less salad with it. It may be served with quinoa as a side for some more flavor and extra health benefits. Great for pesco-vegetarians!
Provided by Bilal Maassarani
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h5m
Yield 3
Number Of Ingredients 17
Steps:
- Whisk honey, 1 tablespoon lemon juice, shallot, 1 1/2 teaspoon olive oil, and 1/4 teaspoon lemon zest together in a shallow baking dish. Add salmon fillets and turn to coat. Cover and refrigerate until flavors combine, 15 minutes to 1 hour.
- Whisk creme fraiche, 1 1/2 teaspoon lemon juice, 1/4 teaspoon lemon zest, salt, and pepper together in a small bowl to make lemon-pepper sauce.
- Toss watercress, dill, and tarragon with 2 teaspoons lemon juice and 2 teaspoons olive oil in a bowl to make salad. Season with salt and pepper.
- Set an oven rack in the top part of the oven and preheat to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; brush with remaining 1 teaspoon olive oil.
- Transfer salmon fillets, with marinade, to the prepared baking sheet.
- Bake in the preheated oven until salmon is just opaque in the center, about 15 minutes.
- Serve salmon with some salad and sauce on top. Serve remaining sauce on the side. Garnish with lemon wedges.
Nutrition Facts : Calories 477 calories, Carbohydrate 13.1 g, Cholesterol 129 mg, Fat 32.1 g, Fiber 1.9 g, Protein 38 g, SaturatedFat 12.6 g, Sodium 190.3 mg, Sugar 7.5 g
SALMON APPETIZER SANDWICHES
Make and share this Salmon Appetizer Sandwiches recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 55m
Yield 48 appetizers
Number Of Ingredients 10
Steps:
- Thaw fish, if frozen.
- Measure thickness of fish fillets.
- Add 1 1/2 cups water to a large skillet.
- Bring to boiling.
- Add fish fillets.
- Return to boiling; reduce heat.
- Simmer, uncovered, about 4 minutes per 1/2-inch thickness, or until fish flakes easily when tested with a fork.
- With slotted spatula, lift salmon to a plate lined with several thicknesses of white paper toweling.
- Allow salmon to cool for 15 minutes.
- Remove paper toweling; cover salmon with plastic wrap and chill thoroughly.
- Combine mayonnaise, yogurt, onion, capers, lemon peel and salt; set aside.
- Remove any dark flesh from chilled salmon.
- Flake salmon and add to the mayonnaise mixture; stir with a fork to combine.
- Spread each slice of bread with some of the salmon salad.
- Top half of the slices with watercress.
- Add remaining slices of bread, spread-side down.
- Cut sandwiches in quarters to form squares, rectangles, and/or triangles.
- If desired, top each piece with an olive slice and a decorative pick.
Nutrition Facts : Calories 50.6, Fat 1, SaturatedFat 0.2, Cholesterol 5.8, Sodium 102.6, Carbohydrate 6.6, Fiber 0.4, Sugar 0.7, Protein 3.5
SOY-GLAZED SALMON WITH WATERCRESS SALAD
Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
- Add orange segments, watercress, and onion to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately.
Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 2 g, Protein 41 g
SALMON & WATERCRESS QUICHE
This fab cook-ahead quiche makes a brilliant casual feed-a-crowd dish
Provided by James Martin
Categories Buffet, Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- First, make the pastry. Sift the flour and salt together into a food processor or a large bowl if you want to make it by hand. Pulse or rub in the butter until it resembles breadcrumbs. Add enough water to make the dough come together, then wrap well and chill in the fridge for 10-15 mins.
- Roll out the pastry on a lightly floured surface until just thinner than a £1 coin then line a 26cm tart tin - don't trim off the excess pastry just yet though, as it will shrink a little when it cooks.
- Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge and line with baking parchment. Fill with baking beans, then bake blind for 20 mins. Remove beans and paper then cook for 5 mins more until pale golden. Turn down the oven to 160C/140C fan/ gas 3. Trim the edges of the pastry case with a sharp serrated knife.
- Arrange the watercress and salmon in the bottom of the pastry case. Whisk the dill, eggs, milk and cream and season well. Pour over the salmon and watercress then bake for 30-40 mins, or until set with a slight wobble in the centre. Serve warm, or at room temperature.
Nutrition Facts : Calories 538 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.21 milligram of sodium
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