Cold Salmon Sandwich with Lemon-Caper Mayo

Buy a little extra salmon the next time you're fillet-shopping and cook it all up at once. The next day, pair the cold leftover fish with a hit of lemon-spiked mayo and briny capers for a fancy-looking salmon sandwich that's  perfect lunch for one.

1-1/2 tablespoons mayonnaise
2 teaspoons drained capers
3/4 teaspoon fresh lemon juice
3 ounces cold leftover (cooked) salmon fillet
1 slice good sourdough or French bread
Salad greens

In a small bowl, stir together the mayo, capers and lemon juice. Lay the salmon on a slice of sturdy bread, slather it with the lemon-caper mayo, and serve with fresh, crunchy salad greens.

Notes
Recipe licensed from Cheryl Sternman Rule at 5 Second Rule

Serves 1

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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