Salmon Salad Sandwiches with Green Goddess Dressing

Salmon Salad

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


  • 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.