Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Niçoise-Style Salmon Sandwiches
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 780
- Total Fat
- 31 g
- Saturated Fat
- 5 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 42 g
- Cholesterol
- 88 mg
- Sodium
- 1415 mg
These French-inspired sandwiches are an ideal make-ahead option for a picnic, a day at the beach or even a delicious desk lunch. Based on a pan bagnat, a tasty specialty of Nice often described as Niçoise salad in sandwich form, this version uses canned salmon instead of the usual tuna. We stuffed it with briny olives, tomatoes and lots of fresh crunchy vegetables. The salmon is dressed with olive oil and red wine vinegar and gets a spicy kick from a dash of harissa. Serve the sandwiches right away or let them chill in the fridge to develop even more flavor.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 2 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 780
- Total Fat
- 31 g
- Saturated Fat
- 5 g
- Carbohydrates
- 85 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 42 g
- Cholesterol
- 88 mg
- Sodium
- 1415 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Soak the sliced red onion in ice water for 20 minutes. Drain and pat dry with a paper towel.
- Meanwhile, lay out the tomato slices on a plate. Sprinkle with salt and pepper and drizzle with a little olive oil. Set aside to marinate as you prep the rest of the sandwich.
- Whisk together 2 tablespoons olive oil, 1 tablespoon vinegar and the harissa in a medium bowl. Add the salmon, olives, parsley, 1/2 teaspoon salt and a few grinds of pepper. Mix to combine. Taste and add more salt, pepper and harissa if desired.
- Drizzle the cut sides of the baguette with the remaining 1 tablespoon olive oil and remaining 2 teaspoons vinegar. Sprinkle with salt and pepper. Layer the marinated tomato slices, red onion, salmon salad, radishes and cubanelle peppers on the bread (stuffing them in if necessary) and squeeze closed to hold everything together. Cut in half to make 2 sandwiches. You can eat them right away or wrap them tightly in parchment paper or foil and refrigerate for up to 4 hours.
Cook’s Note
Depending on the brand and type of canned salmon, you might find bones and pieces of skin of varying size mixed in with the flesh. The largest of these should be removed since they could pose a choking hazard, but smaller pieces are safe to consume.
