Leftovers are best a day after cooking the fish.
Recipe information
Yield
Makes 4 Servings
Ingredients
2
grilled salmon fillets (about 7 ounces each), skin removed, fish flaked
2
green onions, finely chopped
1
tablespoon fresh lemon juice
1
teaspoon finely grated lemon peel
1
/2 cup (about) Piment d'Espelette Mayonnaise (see recipe)
4
4-inch squares ciabatta or focaccia
Arugula
Need to make a substitution?
Preparation
Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with arugula, then salmon; cover with remaining bread.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 566.5 %Calories from Fat 56.3 Fat (g) 35.4 Saturated Fat (g) 4.8 Cholesterol (mg) 72.7 Carbohydrates (g) 34.3 Dietary Fiber (g) 1.8 Total Sugars (g) 3.2 Net Carbs (g) 32.5 Protein (g) 26.9