- Difficulty: Easy
- Servings: 4
- Nutritional Facts Per Serving (1 of 4): Calories 642, Total Fat 41 g, Saturated Fat 13 g, Carbohydrates 35 g, Dietary Fiber 7 g, Sugar 8 g, Protein 36 g, Cholesterol 87 mg, Sodium 743 mg
- Total Time: 50 minutes
- Active Time: 30 minutes
Transform everyday canned wild salmon into a mouthwatering melt that captures the cozy essence of a classic sandwich with a fresh twist. Picture a vibrant, tangy salmon salad piled high on golden-toasted English muffins, crowned with gooey white cheddar and irresistible slow-roasted tomatoespure comfort food magic ready to wow your taste buds!
Ingredients
- 2 small ripe tomatoes
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 8 small thyme sprigs (or 4 large sprigs halved)
- 2 cans (6 ounces each) wild salmon, drained, with skin and bones removed
- 1 small shallot, minced
- 2 stalks celery, finely chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- Juice of half a lemon
- 2 scallions, thinly sliced
- 4 whole-wheat English muffins, split and toasted
- 8 small slices of white cheddar cheese
Instructions
- Preheat oven to 375F. Slice tomatoes into 8 pieces, about 1/4 to 1/3 inch thick. Arrange in a shallow baking pan or on a small sheet pan. Season with salt and pepper, drizzle with olive oil, and top each slice with a thyme sprig. Roast until tender and edges begin to brown, about 30-35 minutes. Discard thyme and set tomatoes aside; keep the oven on.
- In a medium bowl, mix the drained salmon, minced shallot, chopped celery, mayonnaise, sour cream, Dijon mustard, lemon juice, and all except 2 tablespoons of the sliced scallions. Flake the salmon as you combine ingredients. Season lightly with salt and pepper. Chill in the refrigerator until needed.
- Arrange toasted English muffin halves on a baking sheet lined with foil or parchment. Spoon about a heaping 1/4 cup of the salmon mixture onto each half. Layer a slice of cheddar and a roasted tomato slice on top. Bake until the cheese melts, about 3-5 minutes. Garnish with the reserved scallion greens before serving.
Photograph by Yunhee Kim
