Salmon Salad Sandwiches with Green Goddess Dressing

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Salmon Salad Sandwiches with Green Goddess Dressing

Salmon Salad Sandwiches with Green Goddess Dressing

Print This Recipe Total time Yield 4Source Adapted from Martha Stewart (poached salmon) & Lemonade Cookbook (Green Goddess)Published
Salmon Salad

Ingredients

  • ½ ripe avocado (peeled, seeded and chopped)
  • ¼ cup flat leaf parsley leaves (lightly packed)
  • 3 anchovy fillet (packed in oil; drained)
  • 1 clove garlic (peeled and chopped)
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • kosher salt (to taste for seasoning, plus 1 teaspoon for poaching)
  • freshly cracked black pepper (to taste for seasoning)
  • 1 carrot (sliced)
  • 1 leek (white and light green parts, sliced and rinsed)
  • 1 lemon (sliced)
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoon whole black peppercorns
  • 2 tablespoon whole coriander seeds
  • 1 cup white wine
  • water (as needed)
  • 1 pound skinless salmon fillet
  • ¼ pound sugar snap peas
  • 1 Persian cucumber (quartered lengthwise, seeded and sliced into ¼-inch pieces)
  • 2 tablespoon capers (rinsed and roughly chopped)
  • 2 tablespoon roughly chopped fresh dill fronds (feather fronds only, no thick stems)
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon white wine vinegar
  • 8 slice egg bread
  • 4 whole butter lettuce leaves

Directions

Make Green Goddess Dressing: In a blender or mini food processor, combine avocado, parsley, anchovies, garlic, chives, tarragon, sour cream mayonnaise and lemon juice; blend until smooth. Scrape the dressing into a bowl and season to taste with salt and pepper. Refrigerate until serving time.

Poach the salmon: Combine carrots, leeks, lemon slices, thyme, bay leaf, peppercorns, coriander, 1 teaspoon salt, and wine in a wide saucepan. Add enough water so the liquid reaches a depth of 1 ½ inches. Bring to a boil; reduce heat to barely simmering. Add salmon, cover with a lid, and cook until flesh is firm but slightly moist in center, 6 to 8 minutes. Transfer fish to a plate; cover with plastic wrap. Cool to room temperature.

Make the salmon salad: Meanwhile, slice the snap peas on the bias into ½-inch pieces and place them in a large mixing bowl. Add the sliced cucumbers, chopped capers, chopped dill, oil, vinegar and a pinch each salt and pepper. Toss to combine.

Once the salmon is cool, flake it into ½-inch chunks and fold into the vegetable mixture. You should have about 4 cups.

Assemble the sandwiches: Spread a generous 1 tablespoon green goddess dressing on each of the 8 slices of bread. Lay a lettuce leaf onto 4 of the slices, divide the salmon salad evenly top. Close the sandwiches with remaining 4 slices of green goddess dressed bread. Cut sandwiches in half and serve.