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.
- 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)
- Rub fish with some of the garlic, salt, paprika, and olive oil
- 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.
- Chop daikon, celery, and scallions.
- Shred the carrot using a coarse cheese grater.
- Break up the fish with a fork, squeeze lime onto the fish.
- Make the sauce : Mix the garlic, mustard, cayenne, salad dressing, and oregano. Set aside.
- Throw the chopped veggies into the fish and mix thoroughly.
- Mix the sauce into the fish.
- Let stand 30 minutes. Refrigerate if you will eat it later. It will keep in the fridge for several days.
- Serving Suggestion : Slice tomatoes and cheese and toast on French bread. Add the fish over the warm cheese and serve.
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