Salmon Picnic Sandwiches
Source: Better Homes and Gardens
1 pound fresh or frozen skinless salmon fillet, cut 1 inch thick
1 cup Chardonnay or other dry white wine, or chicken broth
1 medium Vidalia or other sweet onion, cut into thin wedges (1/2 cup)
1/2 teaspoon sea salt or coarse salt
1/2 teaspoon cracked black pepper
2 sprigs fresh oregano
1 recipe Olive and Onion Relish (see recipe below)
1 8- to 12-ounce loaf ciabatta or baguette Italian bread
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
onions from cooking liquid to a large bowl or shallow dish. Discard cooking
liquid. Cover and refrigerate salmon and onions for 1 hour or until chilled.
Meanwhile prepare Olive and Onion Relish. Cut bread into quarters. Slice each
quarter horizontally in half. 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 Olive and Onion Relish. Add top piece of
bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. Squeeze lemon
wedges over salmon and relish before serving. Makes 4 sandwiches.
Olive and Onion Relish: In a small bowl combine reserved onion wedges (from
poaching liquid); 1/2 cup pitted green olives, halved; 1/2 cup pitted kalamata
olives, halved; 2 tablespoons snipped fresh flat leaf parsley; and 2 teaspoons
snipped fresh oregano.