Are you a tuna melt fan? Well, I am no longer a huge tuna fan...growing up on Long Island years ago, we seemed to consume a lot of tuna fish sandwiches and as result I have yet to crack a can of tuna in my household. That being said, I do like canned Alaska salmon and this morning I was inspired to create a Northwestern version of the classic tuna melt.
Working rather spontaneously, I quickly concocted my version of an Alaska sockeye melt. Served warm and toasty from the oven and nestled on a bed of lightly dressed wild arugula, I have to admit that it was pretty darn good.
So, if you want to switch up things for your Fish Fridays, use these basic steps to craft your own Salmon Melts:
1. Get a can of Alaska sockeye or pink salmon, which can easily be found in the canned fish section of the supermarket. You can get a small or large can, and I should note that the salmon will most likely contain the skin and the bones, which do NOT need to be picked out because they were cooked and softened during the canning process. Open and drain the can, discarding the liquid.
2. Preheat the broiler. Put the salmon, with the skin and the bones, into a food processor or mini chopper. Add some fresh dill, chopped scallion, and a hefty squeeze of fresh lemon. (I find that the lemon really brightens the salmon flavor.) Run the food processor for four or five seconds, pulsing the button as necessary in order to process the fish evenly. Add two or three blobs of low fat mayonnaise and pulse two or three times to combine. (If you don't have a food processor, don't worry. Just use a fork and combine thoroughly.)
3. Cut your English muffins in half and toast lightly in the toaster, transferring to a baking sheet. With a tablespoon, scoop up the salmon mixture and place it on the English muffins.
4. Take 1/2 cup or so of panko (Japanese breadcrumbs) and toss in some grated cheddar or Parmesan. Sprinkle this evenly over your salmon sandwiches and drizzle the sandwiches with a little melted butter if desired. Put the salmon melts under the broiler and watch carefully, cooking until they are browned and heated through.
5. Serve on a bed of lightly dressed greens and enjoy!