Open-Face Salmon Dinner Sandwiches
Prep Time
Cooking Mode
1 lb fresh salmon fillets or any pink-fleshed fish (cooked in 2 Seafood Steamer bags with Garlic-Parsley Butter Pucks according to package directions)
1 cup halved grape tomatoes
2 green onions, finely chopped
¼ cup crumbled feta cheese
2 tbsp drained capers
4 slices rye bread, about 1/2-in (1-cm) thick, toasted
1 lb fresh salmon fillets or any pink-fleshed fish (cooked in 2 Seafood Steamer bags with Garlic-Parsley Butter Pucks according to package directions)
1 cup halved grape tomatoes
2 green onions, finely chopped
¼ cup crumbled feta cheese
2 tbsp drained capers
4 slices rye bread, about 1/2-in (1-cm) thick, toasted
Directions
1After cooking salmon in steamer bags according to package directions, open bags and pour salmon, butter and juices into a large bowl, breaking into large pieces. Add grape tomatoes, green onion, feta and capers. Gently toss to combine.
2Mound salmon mixture on toasted rye bread slices.
Tips
1
Serve with green salad for a quick and easy dinner solution, or use salmon mixture for topping appetizer crostini.
Disclaimer
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Personal Note
Personal Note
