SANDRA'S KIELBASA CABBAGE SWEET POTATO SOUP over STEAMED RICE

A comforting, hearty and tasty soup filled with brightly contrasting flavors

sure to have you and your family/friends going back for seconds...

Serves: 10 to 12
Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

Sauté:

1 lb. Smoked Kielbasa, sliced into 1/4" medallions

2 TB Mazola oil

1/2 white onion, diced

1/2 red bell pepper, diced

2 carrots, scrubbed and sliced into 1/2" rounds

2 stalks celery, diced

2 medium sweet potatoes, peeled and cut into 1" thick cubes

1 pkg. shredded cabbage

3 garlic cloves, minced

1 TB Italian herb seasoning blend

1/2 tsp ground/dry mustard

1/2 tsp smoked paprika

Broth:

10 cups low-sodium beef broth

1 (14.5 oz can) Italian diced tomatoes, undrained

3 TB ketchup

1 tsp agave

1 TB Worcestershire

1 TB fresh lemon juice

Finish (off heat):

2 TB red wine vinegar

1 TB cold butter

--For Serving:

Pre-cooked hot steamed rice

Garnish:

Fresh basil, julienned

METHOD

Place a large stockpot over medium-high heat with 2 TB oil, add the sausage and sauté until browned.  Add the remaining 'sauté' ingredients in order listed, stirring with each addition, and sauté all for a total of 10 minutes.

Add all the 'broth' ingredients in order listed to the stockpot; stir to combine.

Bring to a boil, reduce heat to medium-low and simmer, covered, for 15 minutes, or until carrots and sweet potatoes are tender.

Remove stockpot from heat, uncover, and add the 'finishing' ingredients, stirring until cold butter is incorporated.

To serve, place hot rice in a mound in the middle of each serving bowl, ladle soup around the rice, and top with freshly julienned basil. ~ Enjoy!

SANDRA'S AMAZING ALASKA SOCKEYE SMOKED SALMON NOODLE CASSEROLE

A super flavorful smoked salmon
casserole that you'll
be making over and over again...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 30 Mins.

INGREDIENTS

*Pasta and peas:
4 cups dry egg noodles, prepared according to package directions
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon old bay seasoning
1 cup jarred Alaska sockeye smoked salmon strips, broken into large chunks
--(Available from http://www.alaskacannery.com/...aka Alaska Cannery and Smokehouse)

****Topping:
1 cup crushed french fried onions

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil, and setting aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in a colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add the onions, celery, crimini mushrooms, and saute until onions are translucent. Add the garlic, sea salt and ground pepper, to taste, and saute 30 seconds longer, then remove skillet from heat.

In a separate large bowl, mix together drained chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, and old bay seasoning. Gently fold in  drained noodles, peas, and smoked salmon chunks. Transfer mixture to the prepared baking dish; cover with foil, and bake for 20 minutes.

Remove casserole from oven and sprinkle crushed french fried onions evenly over the top, and then return to oven, uncovered, and continue baking 10 minutes longer, until heated through and top is golden. ~ Enjoy!

Pipin' hot out of the oven...

~~~~~~~~~~~~~~~~
Tip: I like to serve this Alaska Smoked Salmon Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette

SANDRA’S ALASKA SMOKED SALMON SUSHI SQUARES

An incredible salmon sushi
that is now my all-time favorite creation
and I'm positive most all of you will enjoy...

Yields: (4 Sushi logs, cut into 16 total squares)

Prep: 15 Mins.; plus preparing sushi rice ahead of time

INGREDIENTS

Sauce:

1 tablespoon mayonnaise

1/2 teaspoon Wasabi paste

Layers:

3 cups cooked and cooled sushi rice

--(Click here for recipe:  Sandra's Easy Sushi Rice)

Furikake Seasoning, optional

--(Japanese seaweed seasoning – See tip below)

1 (1/2-pint jar) smoked salmon sockeye strips, roughly flaked

8 thin strips red bell pepper

8 thin strips peeled celery

4 thin strips peperoncini (mild Greek green pickled jarred pepper)

2 sheets of Nori, cut in half lengthwise

1 tablespoon toasted sesame seeds

--Musubi-maker (See tip below)

--Scissors and a sharp knife

For serving (optional):

--Low-sodium soy sauce

--Wasabi paste

--Sliced pickled ginger

METHOD

Prepare sushi rice about 1.5 hours before you need it, as it has to cool down completely to absorb the sauce before you roll it into sushi squares.

Sandra's Easy Sushi Rice Recipe

In a small bowl, combine the mayonnaise and 1/2 teaspoon wasabi; set aside.

Start an assembly line on work surface to form salmon sushi squares by setting salmon, bell pepper, celery and peperoncini strips aside.  Set the sauce aside. Using scissors, cut 2 nori sheets lengthwise in half and stack them (dull side up), and set aside. Open furikake seasoning and sesame seed jars, and set aside. Place room temperature water in a small ramekin, and set aside.

To assemble, lay a halved nori sheet down, and place musubi-maker with the inside moistened with water (without the lid) crosswise over the middle of the nori sheet. Use a small spoon to place cold sushi rice into the mold (about 1/3 full with sushi rice when pressed). Use the musubi-maker handle (with the bottom moistened) to firmly press down on the rice. 

Spread the rice with a thin layer of sauce, sprinkle a thin layer of furikake; layer lengthwise ¼ of smoked salmon flakes, 2 strips of red bell pepper, 2 strips of peperoncini and 2 strips of celery on atop, and sprinkle with another thin layer of furikake, then another layer of pressed rice until the mold is about ¾’s full; pressing firmly with the moistened musubi-maker handle one final time.  

Hold the handle down with one hand, and use the other to pull the mold upward; hence un-molding the salmon sushi square log. 

Tightly wrap the nori around the rice, moisten where the edges meet on top, and gently press to adhere it. Repeat 3 more times.

Using a moistened sharp knife, cut each roll crosswise into 4 equal squares (wipe knife after each cut and dip into cold water), and plate sushi squares, then sprinkle each of them with sesame seeds. Serve at room temperature with soy sauce, wasabi and/or pickled ginger if desired. ~ Enjoy!

~~~~~~~~~~~~~

Tip:  I purchased the Musubi Maker and Furikake seasoning at: http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S/ref=pd_sim_k_1) – although most use a spam can for molding sushi squares.

SANDRA’S SASSY SWEET and SOUR SMOKED KIELBASA BITES

These delectable kielbasa bites

are the first to be devoured

at functions, oh my...

[My kielbasa bites photograph was featured
on 12-1-12 @
http://stubborns.com/recipes/
appetizers/crock-pot-kielbasa/]

Servings: (4)

Prep: 5 Mins.

Cook/Simmer: 45 Mins.

INGREDIENTS

¼ cup of chili sauce

¼ cup organic apricot preserves

¼ cup dark brown sugar

¼ cup of tangerine juice

2 teaspoons dijon

½ teaspoon ginger root powder

1 tablespoon apple cider vinegar

1 lb. ring of smoked kielbasa, cut into 3/4” thick slices

METHOD

Whisk the first 7 ingredients in a heavy-bottom medium saucepan over medium-high heat, until bubbly and smooth.  

Reduce the heat to low, add kielbasa, and toss to combine.  

Gently simmer, uncovered for 45 minutes, until the sauce reduces to form a nice glaze, while occasionally stirring.  

Serve glazed kielbasa bites in a decorative dish, along with toothpicks. ~ Enjoy!

SANDRA’S FRESH N’ SMOKED WILD KING SALMON JALAPENO DIP

It is so hard to wait for the 
flavors to meld ~ Although it's a must!

Yields: (Appx. 3 cups)
Prep: 15 Mins.
+ chill, and then return to room temp. time

Posted by Sandra 

INGREDIENTS:

2 cups quality white wine

1 bay leaf
1 teaspoon old bay seasoning
1 teaspoon sea salt
6 whole black peppercorns
2 fillets of fresh wild king salmon, skinned and boned, cut into 1-inch cubes
2 fillets wild smoked king salmon, minced
4 tablespoons sour cream
4 tablespoons red onion, finely chopped
4 tablespoons freshly squeezed lemon juice
1 jalapeno, seeded and ribs removed, and finely chopped
2 teaspoons dried parsley
Sea salt and freshly ground pepper, to taste

Baked wheat thin crackers (or your preferred brand)

METHOD

Add the white wine, bay leaf, old bay seasoning, sea salt, and peppercorns in a non-reactive saucepan and bring to a simmer. Add the salmon cubes and cook for 30 seconds. Remove with a slotted spoon, to drain on a paper towel-lined plate, then place poached salmon in a medium-sized mixing bowl. Mash the salmon cubes with a fork to sufficiently break them up. Add the smoked salmon, sour cream, minced onions, and lemon juice, and mix well. Add the minced jalapeno, parsley, and salt and pepper, to taste.  Chill for 1 hour in refrigerator for flavors to meld.

Return to room temperature, about 30 minutes, before serving. To serve, spread on baked wheat thin crackers. – Enjoy!

SANDRA’S WILD ALASKA SMOKED SALMON-CRIMINI FETTUCCINI ALFREDO

This particular recipe photo 
was requested to be added to 
 Foodielicious on Flicker
@ http://www.flickr.com/photos/
46684675@N05/5320442551/
in/pool-foodielicious; and later
@ http://freeimagefinder.com/
detail/5320442551.html

Serves: (4)
Prep: 5 Mins. |
Cook: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons unsalted butter
2 tablespoons light olive oil
¼ onion, minced
4 crimini mushrooms, sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups heavy cream
2 cups milk
2 cups prepared, skinless and boneless Alaska smoked salmon strips, broken into chunks
(or kippered salmon fillets)
Sea salt and freshly ground pepper, to taste
½ cup parmesan cheese, grated (divided)
½ lb. prepared fettuccini

--Garnish with 1 tablespoon fresh parsley, chopped; including a few whole sprigs

METHOD

Begin preparing fettuccini according to package directions, which takes about 10 mins.

Meanwhile, melt butter with olive oil in a large non-stick skillet over medium heat. Add onions, and crimini mushrooms, and sauté until onions are translucent. Add the garlic and sauté for 30 seconds. Reduce heat under skillet to medium-low. Add flour slowly while whisking until incorporated; cooking for about 1-2 minutes for flour flavor to cook out. Slowly add cream, and milk while whisking a few minutes, until a thickened sauce forms. Add smoked salmon, and gently stir with a wooden spoon (so salmon pieces do not break up), just to heat through. (Please do not boil or cream might curdle.) Gradually sprinkle 1/3 cup of parmesan cheese over salmon-crimini sauce, and gently stir, just until cheese has melted. Taste for seasonings, adding sea salt and ground pepper, to taste (be careful, as the both the salmon and cheese tend to have a faily high salt content). Remove skillet from heat.

Drain fettuccini (while reserving a ladle full of pasta water), toss drained pasta lightly with a drizzle of olive oil, and pour hot pasta onto a large platter. Check consistency of sauce, adding pasta water to thin, if needed (test the consistency by dipping the backside of the wooden spoon into sauce, and running your finger through it and it should hold its shape, you do not want it too thick).  Spoon salmon-crimini sauce over top of pasta and lightly toss, and sprinkle with remaining parmesan cheese. Garnish with chopped parsley, and a few whole parsley sprigs placed in the center of entree. – Enjoy!


~~~~~~~~~~~~~~~~~~~~~


Tip: I like to serve this with glasses of quality white wine, and individual garden salads drizzled with vinaigrette.

SANDRA'S CRAZY-GOOD CHILI BRAT BURGERS with the WORKS

A comfort food second to none 
on those stressful kind of days...

Servings: (2)
Prep: 5 Mins. |
About 10 Mins.

Posted by Sandra

INGREDIENTS

3 smoked brats (I prefer Johnsonville)
2 hamburger buns
butter baking spray
1 (15 oz. can) of chili with beans (I prefer Nalley’s Original)
1 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
2 roma tomatoes, finely chopped
2 tablespoons red onion, finely chopped
2 tablespoons jarred sliced pickled jalapenos, roughly chopped
Ketchup
French’s mustard

METHOD

Preheat oven to 350 degrees. Line a baking sheet with foil, and set aside.

Open up hamburger buns and lay right side up on the baking sheet. Spray the tops with butter flavored spray. Place in oven and bake until lightly toasted, about 5 to 7 minutes.

Meanwhile, heat a medium skillet to medium-high heat. Slice each brat lengthwise, then in half (you'll have 12 pieces), and score the outside to prevent curling while cooking, then place in skillet, and sear on both sides until golden brown.

While the brats are browning, pour the chili, and chili powder into a small saucepan and heat through.

To serve, place a toasted buns on 2 plates, then 3 pieces of browned brats on each of the four bun halves, spoon the chili equally among them, and sprinkle with cheese, tomatoes, onions and jalapenos. Finally, lightly squirt each with ketchup and mustard, and place potato chips alongside – Enjoy!

SANDRA'S SPICY SWEET and SOUR SMOKED MINI-FRANKS

I just love playing with my food,
and these sweet and sour mini-franks
allow you to do just that...

Yields:
(Appx. 4 doz. mini-franks)
Prep: 3 Mins. |
Slow Cook: 2 hrs. on LOW

Posted by Sandra

INGREDIENTS

2 (8 oz. pkgs.) smoked cocktail mini-franks
1/2 jarred chili sauce (or click here for: Homemade Chili Sauce)
½ cup apricot preserves
1/2 teaspoon sriracha sauce
--(Asian hot pepper sauce), or Tabasco

--Toasted french baguette slices

METHOD

Add mini-franks to a slow cooker set to LOW. Whisk all remaining ingredients in a small bowl, (taste for spiciness, adding more sriracha if desired) and add sauce to slow cooker; gently mixing to coat the mini-franks, cover, and cook for 2 hours.

Serve warm or at room temperature with cocktail picks, and baguette slices. – enjoy!


~~~~~~~~~~~~~~~~~


Tip: These are a hoot to serve as mini hot dog sliders, with assorted condiments as well! At times, I also just cut up brats into thirds as an alternative = Yummo!

SANDRA'S SMOKED PORK GREEN SOUP with STEAMED RICE

A new take on a traditional
recipe that I grew up making - We love it!

Servings: (4)
Prep: 10 mins. |
Cook: 12 mins.

Posted: by Sandra

INGREDIENTS

1 tablespoon olive oil
1 tablespoon unsalted butter
3 smoked boneless pork chops, cut into ¾” cubes
½ onion, cut into quarters and julienned
1 garlic clove, minced
½ cup green pepper, finely chopped
1 jalapeno, finely chopped (remove seeds and ribs if you like less spice)
1 rib of celery, sliced on the diagonal
1” fresh ginger, grated
¼ teaspoon freshly ground pepper
4 cups low-sodium chicken stock
2 tablespoons rice wine vinegar
½ teaspoon sesame oil
2 tablespoons low-sodium soy sauce
1 teaspoon worcestershire
1 green onion, sliced diagonally
6 large romaine lettuce leaves, stacked, rolled into a cigar shape, and cut into ¼” strips
1 tablespoon freshly chopped parsley
1 egg, lightly beaten

--4 cups of prepared, steamed jasmine rice

METHOD

Heat a large skillet to medium-high, and add the olive oil and butter. Add the smoked pork and saute until lightly browned. Add the onions, garlic, green pepper, jalapeno, celery, ginger, pepper, and saute just until the onions are translucent. Deglaze by adding the chicken stock, while scraping the bottom of skillet. Add the rice wine vinegar, sesame oil, soil sauce, worcestershire; reducing to a simmer, and cook for 2 minutes. Add the green onion, romaine lettuce, and fresh parsley, and mix to combine. While stirring mixture in skillet in a continuous clockwise motion, slowly drizzle in the beaten egg to form ribbons. To serve, ladle green soup into bowls of steamed jasmine rice. – Enjoy!


~~~~~~~~~~~~~~


Tip:  You can also use regular pork chops in this recipe, just remove the bone and slice the meat into strips, and brown to ensure pork is cooked through.

SANDRA'S SMOKED SALMON STUFFED CHERRY TOMATO APPETIZER

A vibrant and flavor-popping appetizer, 
which provides a  great addition 
to any gathering...

Yields: (2-1/2 doz.)
Prep: 30 mins.

Posted: by Sandra

INGREDIENTS

--30 cherry tomatoes

***Salmon Mixture:
3 ozs. smoked salmon (or regular cooked salmon), finely chopped
1 green onion, finely sliced
1/3 cup red pepper, finely chopped
½ teaspoon garlic powder
½ teaspoon old bay seasoning
½ teaspoon lemon juice
1 tablespoon mayonnaise
Kosher salt and ground pepper to taste

***Cream Cheese mixture:
1 (3 oz.) pkg. cream cheese, at room temperature
1 teaspoon milk

--garnish with fresh chives, chopped
--torn individual lettuce leaves (30 pieces total)

METHOD

Cut the top off of each cherry tomato, and use a melon ball scooper (or small spoon) to remove inner pulp, and discard. Place cherry tomatoes upside down on paper towels to drain. In a large bowl, combine the salmon, green onion, red pepper, spices, lemon juice and mayonnaise, mixing well. Spoon into tomatoes.

In a small bowl, beat with a hand mixer the cream cheese and milk until smooth. Insert a large star tip into a pastry (or plastic) bag. Pipe a small amount of cream cheese mixture over salmon mixture on top of tomatoes. Garnish with chopped chives, and place each tomato on individually torn lettuce leaves placed around serving platter. – Enjoy!

SANDRA'S SMOKED SALMON PIZZA - HOMEMADE

This was created due to left-over 
smoked salmon and pizza dough
 I had on hand, and it 
turned out quite fabulous!

Servings: (6 to 8)
Prep: 15 mins. |
Rising time: 1 hr. 10 mins. | Cooking/Baking: 37 mins. total

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

***Sauce:
2 tablespoons butter
1 clove of garlic, minced
pinch of red pepper flakes
1 tablespoon flour
1 cup milk
1 teaspoon worcestershire sauce
1 (4 oz. pkg.) cream cheese
Freshly ground pepper to taste

***Toppings:
1 sm. jar pesto sauce
2 green onions, finely sliced
2 tablespoons capers
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
--1 cup jarred smoked salmon strips, flaked (added at last 5 minutes of baking)

--Garnish:
1 tablespoon roughly chopped basil

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. Punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce: (You can make this while the dough rises):
Meanwhile, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic, red pepper flakes, and then cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk, and worcestershire sauce while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in cream cheese, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese and smoked salmon). Spread evenly almost to edge of par-baked crust.

***Prepare the toppings:
Also, mix the pesto sauce with a small spoon. Spread the pesto over the sauce, and then with the bottom of the ladle use a circular motion to spread it evenly within ½” of edge. Sprinkle with green onions, and capers, and sliced artichoke hearts. Place pizza on middle rack in oven, and bake at 425 degrees for 10 minutes. Remove from oven and add the smoked salmon pieces, and the return to oven and continue baking for 5 final minutes, just until crust is golden brown. Remove from oven, and sprinkle with fresh basil, and slice. ~ Enjoy!

SANDRA'S SASSY SMOKED SALMON TARTLETS

These are delicious little morsels,
and you'll be complimented
by those that are lucky enough to have them...

Yields: (24 individual tartlets)
Prep: 15 min. |
Bake: 20 to 25 min.

Posted: by Sandra

INGREDIENTS:

***Crust:
1/2 cup butter, at room temp.
1 (3 oz.) pkg. cream cheese, at room temp.
1 cup all-purpose flour

***Filling:
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup breadcrumbs
1 teaspoons fresh parsley, chopped
1 teaspoon fresh dill, roughly chopped, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of smoked salmon, remove skin and break into small pieces
1 green onion, sliced

METHOD

Preheat oven to 325 degrees. Spray a miniature muffin pan with oil.

In a medium-size bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of muffin cups.

In a another medium-size bowl, whisk eggs, milk, butter and lemon juice. With a spoon, stir in crumbs, parsley, dill, salt and pepper, and then fold in salmon and onion. Spoon mixture into shells. Bake for 20 to 25 minutes, just until set.

Garnish each with a small dill sprig, and serve. – Enjoy!

SANDRA'S INDIVIDUAL CODDLED EGGS with SMOKED SALMON BREAKFAST

An utmost quick, 

decadent and flavorful breakfast...

Servings: (4)
Prep: 5 mins. |
Cook: 10 mins.

INGREDIENTS:

2 teaspoons unsalted butter, room temperature, cut into four pieces
4 large eggs
½ cup of smoked salmon strips, skinned, and flaked into small pieces
1 roma tomato, deseeded and chopped
4 teaspoons crème fraiche (or sour cream)
1 teaspoon fresh chives, finely chopped

--4 (1/2-cup) ceramic ramekins

--4 whole-wheat English muffins
--Fresh melon

METHOD

Butter insides of 4 ramekins (with 1 piece of butter each).

Equally layer smoked salmon pieces, chopped tomato, and 1 teaspoon of crème fraiche (or sour cream) in bottom of 4 prepared ramekins. Crack an egg on top of each.

Bring 1" water to a gentle boil in a large skillet. Transfer ramekins to water in skillet, reduce heat to medium, and steam, ‘covered’ with lid or tin foil, for 8 to 10 minutes, until yolks are set.

Meanwhile, toast whole-wheat English muffins, and prepare slices of melon.

When eggs are set to your liking, carefully dry bottoms of ramekins and place on serving plates; sprinkle each with chives. Serve with toasted whole-wheat English muffins and fresh melon slices. ~  Enjoy!

SANDRA'S SMOKED SALMON ‘A’LT SANDWICH

These are the most satisfying sandwiches
that you're lucky to be able to make
if and when you have smoked salmon strips, as I do -
Thanks be to Mom...

Serves: (4)

Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

-3 tablespoon mayonnaise

-1 teaspoon lemon juice
-1/2 teaspoon freshly ground pepper
-8 slices whole wheat bread, lightly toasted
-24 smoked coho salmon strips
--(My Mom makes them for me in Yakutat, Alaska ;)
-1 avocado, peeled, deseeded, and thinly sliced
-2 roma tomatoes, thinly sliced
-romaine lettuce leaves

METHOD

Combine mayonnaise, lemon juice and pepper in a small bowl. Spread dressing very thinly on each of the 8 bread slices and top with smoked salmon, avocado, tomato slices, and romaine lettuce leaves; topping with other half of bread slices.


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TIP: Most any smoked salmon will work (not so much with lox though)...Enjoy!