I went on a big grocery shopping spree the other day to (where else?!)…
Oh, the joys of roaming through the aisles and throwing endless pounds of (sometimes unnecessary) bulk items into my cart only to “discover” at check-out that the 10 items I purchased are going to break the bank!!
Needless to say, I had no regrets about buying that HUGE piece of salmon, firstly because I love salmon and secondly, (and more importantly) because it’s such a great price!
I froze most of it, grilled a few pieces for dinner that night and stored one piece in the fridge for the following day’s lunch. I could have opted to prepare one of my staple recipes, such as Salmon and Orzo with Dill and Lemon Zest, Creamy Smoked Salmon Pasta, Caramelized Onion Lentil and Raisin Quinoa with Salmon or salmon with quinoa, lentils and olive tapenade (which we just had yesterday!), but decided on trying out a new recipe (if that’s what you can call this one!).
It’s pretty much fool proof and all you need are a few key ingredients; 1 piece cooked (or smoked) salmon, 1 piece of “Laughing Cow” cheese (or about 1 heaping tbsp. of cream cheese) and bread of your choice. (My favourite brand is Udi’s gluten-free!)
Heat 1 tbsp coconut oil (or extra-virgin olive oil) in a small frying pan on medium heat for about 2 minutes. Add salmon and cook (mashing with a fork to break apart) for about 8 minutes or until pale pink in colour.
Add cheese and salmon (still warm) to a small bowl.
Mix until well-combined. You can also add 1 tsp. of finely chopped scallions or chives for extra flavour. Spread mixture evenly onto one piece of bread then top with the other piece.
In a small frying pan, heat coconut oil (or extra-virgin olive oil) on medium heat for about 2 minutes. Add the sandwich and cook on both sides until browned (about 2-3 minutes per side).
I always use a hamburger press to flatten grilled cheese sandwiches and quesadillas (such as my Chicken Pesto Mozzarella Quesadilla-pictured below) so they stay compact and the filling doesn’t ooze out!
Cut into desired portions and serve warm!
What’s your favourite way to cook salmon?