Seared Salmon Salad Sandwich

Seared Salmon Salad Sandwiches

This salmon salad is a great way to use up left over fish or can be used to get a little more shelf life out of your salmon. You can make this with any fish; grilled, broiled, or fried.

My favorite way to do is is with wood grilled salmon or trout, depending on the season. You can save a lot of money by eating fish in season, that's when you get the best prices. You can substitute trout,  Arctic char, pollack, haddock, or cod. I like the meatier fish like trout, salmon, char, or swordfish. Farm raised salmon works great and is usually very economical. Remember that the fish oil is very good for your cardiovascular health and the protein is good for muscular development. This dish also contains lots of vegetable fiber and anti-oxidants.

Ingredients:

• 1/2 lb Fresh Salmon (or substitute your favorite fish)
• 4 ounces of daikon radish (Optional, but adds some zing)
  
• 1 carrot
• 1 stalk of celery
• 1 bunch parsley
• 1 juicy lime
• 3 fresh scallions (green onions)
  
• 1 tablespoon fresh chopped garlic
• 1 tablespoon brown or Dijon mustard, must not be sweetened
• 1 teaspoon Cayenne pepper (optional, but highly desirable for you spice hounds)
• 1 tespoon dry oregano
• 1 tablespoon Italian Dressing (or extra virgin olive oil and red wine vinegar; mixed)
  

Directions:

1. Rub fish with some of the garlic, salt, paprika, and olive oil
2. Grill over an open apple wood fire, 4 minutes per side. If this is not convenient you can broil it, or use an electric grill.
   
3. Chop daikon, celery, and scallions.
4. Shred the carrot using a coarse cheese grater.
5. Break up the fish with a fork, squeeze lime onto the fish.
6. Make the sauce : Mix the garlic, mustard, cayenne, salad dressing, and oregano. Set aside.
   
7. Throw the chopped veggies into the fish and mix thoroughly.
8. Mix the sauce into the fish.
9. Let stand 30 minutes. Refrigerate if you will eat it later. It will keep in the fridge for several days.
   
10. Serving Suggestion : Slice tomatoes and cheese and toast on French bread. Add the fish over the warm cheese and serve.
    

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