Salmon Salad Sandwiches with Green Goddess Dressing
- 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
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.