Salmon Tailgating Sandwiches
Recipe from Midwest Living

Poached salmon is topped with a fruit relish to make these tasty sandwiches. They'll be a hit at a tailgate or any gathering with friends.


Salmon Tailgating Sandwiches


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Prep Time: 45 mins
Total Time: 1 hr 55 mins
Servings: 4 sandwiches
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Ingredients
 
savings in
 
  • 1  pound  fresh or frozen skinless salmon, tuna or halibut fillet, cut 1 inch thickOn Sale
  • 1  cup  dry white wine or vegetable brothOn Sale
  • 1  small  Vidalia or other sweet onion, cut into thin wedges (3/4 cup)On Sale
  • 1/2  teaspoon  kosher salt or saltOn Sale
  • 1/2  teaspoon  cracked black pepperOn Sale
  • 2    sprigs fresh oreganoOn Sale
  •     Apple and Dried Cherry Relish (recipe follows)On Sale
  • 1  8- to 12-ounce loaf  ciabatta bread, 4 individual ciabatta rolls, or 4 individual French rollsOn Sale
  •     Olive oilOn Sale
  •     Lemon wedgesOn Sale

Directions
1.
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 onion from cooking liquid to a shallow dish. Discard cooking liquid. Cover and refrigerate salmon and onion for 1 hour or until chilled.
2.
Meanwhile, prepare Apple and Dried Cherry Relish. Cut bread loaf into quarters, if using. Slice each quarter horizontally in half (if bread is very thick, hollow top half slightly). 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 Apple and Cherry Relish. Add top piece of bread. Wrap securely in plastic wrap. Refrigerate up to 4 hours. (If you like, the salmon, relish and bread can be packed separately and assembled just before eating.) Serve with lemon wedges. Makes 4 sandwiches.

Apple and Dried Cherry Relish
In a small bowl combine reserved onion wedges (from poaching liquid); 2/3 cup Granny Smith apple, cored and diced; 1/3 cup snipped dried cherries, dried cranberries or dried blueberries; 1 tablespoon lemon juice; 1 tablespoon honey; 2 tablespoons snipped fresh flat leaf parsley and 2 teaspoons snipped fresh oregano. Makes about 1 1/2 cups.

Nutrition information
Calories 402, Total Fat 10 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 3 g, Cholesterol 60 mg, Sodium 532 mg, Carbohydrate 48 g, Total Sugar 9 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 13%, Calcium 9%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet
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