Poached salmon is topped with a fruit relish to make these tasty sandwiches. They'll be a hit at a tailgate or any gathering with friends.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
chill:
60 mins
cook:
10 mins
Yield:
4 sandwiches
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Salmon Tailgating Sandwiches

Ingredients

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Directions

Instructions Checklist
  • Thaw fish, if frozen. Rinse fish. In a large skillet or fish poacher, combine wine or broth, onion, salt, pepper, and oregano. Bring to boiling; add salmon. Reduce heat and simmer, covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork. Use a slotted spatula to transfer salmon and onion from cooking liquid to a shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onion for 1 hour or until chilled.

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Instructions Checklist
  • Meanwhile, prepare Apple and Dried Cherry Relish. Cut bread loaf into quarters, if using. Slice each quarter horizontally in half (if bread is very thick, hollow top half slightly). Drizzle cut sides lightly with olive oil. Remove salmon from refrigerator. Cut salmon fillet into 4 equal pieces. Place a piece of salmon on bottom of bread. Top with Apple and Cherry Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. (If you like, the salmon, relish and bread can be packed separately and assembled just before eating.) Serve with lemon wedges. Makes 4 sandwiches.

Nutrition Facts (Salmon Tailgating Sandwiches)

402 calories; total fat 10g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 3g; cholesterol 60mg; sodium 532mg; potassium 590mg; carbohydrates 48g; fiber 3g; sugar 9g; protein 29g; vitamin a 243IU; vitamin c 8mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 20mg; vitamin b6 1mg; folate 121mcg; vitamin b12 3mcg; calcium 91mg; iron 3mg.

Apple and Dried Cherry Relish

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl combine reserved onion wedges (from poaching liquid); apples, cored and diced; dried cherries, dried cranberries or dried blueberries; lemon juice; honey; snipped fresh flat leaf parsley and snipped fresh oregano. Makes about 1 1/2 cups.

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