Last night, I had the most fabulous roasted salmon mango salad and I got to thinking, gosh, why not make a rif on a tuna melt but utilizing a homemade salmon salad and some nutty melty gruyere cheese on top?
So let's get to making that salmon salad. What goes into it?
1 6 oz salmon fillet
chives
dill
EVOO
Lemon
Shallot
Garlic
Fresh Ricotta
Cucumbers
Zucchini
Dijon Mustard
Saute the salmon fillet with olive oil and a diced up shallot over medium to high heat for about three to five minutes per side or until it is flaky and cooked through. While you are cooking the salmon, dice up one zucchini and saute briefly with garlic, sea salt, and EVOO. You want to make sure to maintain the crunch of the zucchini so saute for four to five minutes. Place into a bowl combine with two tablespoons of ricotta, a small teaspoon of mustard, a drizzle of lemon juice and of olive oil. Add chopped up chives and fresh dill, sea salt and black pepper. Mix together. Add one chopped up Persian cucumber and the zucchini. Place your salmon salad on top of Ciabatta bread and top with a generous helping of gruyere and heat in the oven as this should be an open faced sandwich, too much bread will get in the way. Enjoy with a glass of Sauvignon Blanc.
Have a great weekend folks!
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