Quick Salmon Confit Sandwiches
Quick Salmon Confit Sandwiches
Ingredients
- 1 lb (450 g) skinless fresh salmon
- 3 tbsp (45 ml) olive oil
- 2 tbsp basil, finely chopped
- 1 tbsp (15 ml) mayonnaise
- 2 tsp (10 ml) Dijon mustard
- 1 small shallot, finely chopped
- 1 avocado, thinly sliced
- ½ lime, juice only
- 8 slices white sandwich bread
- Salt and pepper
Instructions
- In a 9 x 5-inch (23 x 14 cm) glass dish, coat the salmon in the oil. Cover with plastic wrap. Cook in the microwave oven 1 minute at a time, for a total of about 2 minutes, or until the salmon is cooked. Refrigerate for 1 hour until completely cooled. Drain.
- In a bowl, shred the salmon with a fork. Add the basil, mayonnaise, mustard and shallot. Season with salt and pepper. Toss gently.
- Drizzle the avocado slices with the lime juice.
- Spread the salmon filling on 4 slices of bread and top with the avocado. Close the sandwiches. Press down lightly to flatten them, trim the crusts if desired, and cut into 3 rectangles each.
Quick Salmon Confit Sandwiches