Back to Recipe Menu

Tuscan salmon & olive salad open sandwich

Method

  • Combine the olives and parsley with one-third of the red onion, the capsicum, spring onions, garlic, 2-3 tbsp olive oil, a good squeeze of lemon juice, the red wine vinegar and seasonings. Set aside to develop the flavours.
  • Cook the salmon until almost ready on an oiled, preheated ridged grill. Then flake into a large bowl and gently toss with the basil, remaining red onion, celery, mayonnaise, 1 tbsp lemon juice, a little salt and some ground pepper.
  • Grill or toast the bread brushed with oil and dress the watercress with a little oil and ground pepper.
  • Then neatly mound the olive salad on each piece of toast and top with the salmon mixture, a little more olive salad and a garnish of watercress.
  • nb.  Canned salmon or tuna work well too.

 

Ingredients

  • ½ cup each finely sliced, pitted green & black olives
  • 2 tbsp torn Italian (flat leaf) parsley leaves
  • 3 tbsp very finely sliced red onion
  • 2 pieces roasted red capsicum, diced
  • 2 spring (green) onions, finely chopped
  • 1 plump garlic clove, crushed
  • olive oil
  • ½ lemon
  • 1 tspn red wine vinegar
  • sea salt & freshly ground pepper
  • 4 x 120 gm salmon steaks
  • 2 tbsp chopped fresh basil
  • 2 inner celery stalks, finely chopped
  • 1 heaped tbsp homemade (or the best) mayonnaise
  • 4 thick slices sourdough
  • a large handful of fresh watercress, picked & trimmed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm