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 the perfect lunch for one.
Ingredients
- 1-1/2 tablespoons mayonnaise
- 2 teaspoons capers, drained
- 3/4 teaspoon fresh lemon juice
- 3 ounces salmon fillet, cold leftover (cooked)
- 1 slice good sourdough or French bread
- salad greens
Instructions
- 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.
Servings: 1
Recipe licensed from Cheryl Sternman Rule at 5 Second Rule.
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