Fresh Salmon Croque Madame
Recipe from Fine Cooking Books

A classic Croque Madame is a grilled cheese sandwich with a fried egg on top. In this version the soft yolk becomes a delicious sauce for an open-faced sandwich of grilled salmon on a bed of Swiss chard.


Fresh Salmon Croque Madame

by 1  person

read comments

add your rating
add a comment
Servings: Yields two open-faced sandwiches
Related Categories: Chard, Eggs, Fish and Seafood, Lunch, Lunch Sandwiches, Salmon
 
savings in
change zip
 
Ingredients
  • 1/4  cup
    extra-virgin olive oil
    see savings
    On Sale
  • 1  small bunch
    Swiss chard or other leafy green, washed, dried
    see savings
    On Sale
  •  
    Kosher salt and freshly ground black pepper, to taste
    see savings
    On Sale
  • 2 
    1/2-inch-thick slices country hearth bread
    see savings
    On Sale
  • 1   clove
    garlic, peeled
    see savings
    On Sale
  • 2  tablespoons
    cream cheese
    see savings
    On Sale
  • 1  tablespoon
    capers, drained and rinsed
    see savings
    On Sale
  • 2 
    4-oz. salmon fillets, skin removed
    see savings
    On Sale
  • 1  tablespoon
    unsalted butter
    see savings
    On Sale
  • 2  large
    eggs
    see savings
    On Sale
add ingredients to list

Directions
1.
Heat 1 Tbs. of the olive oil in a medium saucepan over medium heat. Add the Swiss chard and cook until wilted and soft, stirring occasionally, 5 to 7 minutes. Season with salt and pepper and set aside to cool slightly.
2.
Heat a panini or sandwich press according to the manufacturer's instructions. Brush both sides of each slice of bread with 1 Tbs. of the olive oil. Place on the press, pull the top down, and cook until toasted, 1 to 2 minutes. Rub one side of each toasted slice with the garlic clove. Spread 1 Tbs. of cream cheese on each slice. Sprinkle with the capers.
3.
Brush the salmon on both sides with the remaining 2 Tbs. olive oil and sprinkle with salt and pepper. Place the salmon on the press, pull the top down, and cook until seared and cooked to your desired degree of doneness, at least 3 minutes.
4.
While the salmon is cooking, heat the butter in a medium skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle 1 tsp. water onto each egg and sprinkle with salt and pepper. Cover the skillet and cook on medium-high heat until the whites are firm and the yolks are still soft, 2 to 3 minutes.
5.
Arrange the cooked greens on top of the cream cheese, place a salmon fillet on top of each bed of greens, and slide a fried egg on top of each piece of salmon. Sprinkle with salt and pepper. Serve immediately.

Add Your Review
Related Recipe
Scrambled Eggs with Sour Cream
Scrambled Eggs with Sour Cream

Scrambled eggs are an all-time breakfast favorite. This ultra-easy recipe turns out fabulous scrambled eggs every time. Serve them for your Easter breakfast or brunch and everyone will be egg-static. In our Easter morning spread we partner the scrambled eggs with country ham and red-eye gravy. But of course they'd be wonderful with bacon, sausage, pancakes or any breakfast staples.

 Articles
Salmon: Cook Once, Eat Twice
...There's a great debate over farmed vs. wild salmon. I think wild tastes better--richer in flavor... the portion size and serve with more filling side dishes to cut costs. This honey mustard ancho glazed salmon... for dinner, and, for lunch the next day, I simply toss the extra salmon into an Asparagus Salmon Quiche... read more...
Avocado: Fresh Talk
...-fuss recipe not only utilizes fresh, in-season ingredients, it takes only 10 minutes to prepare, leaving you plenty... Fresh Talk: Citrus post. Dig in to all our avocado recipes!... read more...
Herbs: Fresh Talk
... Salmon with Herb Crust. These satisfying salmon fillets slathered in a fresh-herb rub that highlighted...Think eating low fat means sacrificing big flavor? Think again! Fresh herbs provide a pop of flavor..., and pepper, which added pizzazz to the lean salmon filets. Served with now in-season grilled asparagus... read more...
More Great Recipe Ideas from Fine Cooking Books