Scrumptious Salmon Melt Food

SALMON MELTS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Heat the butter or oil in a skillet on medium heat. Add the onion and garlic, seasoning with salt and ground black pepper to taste. Sauté on medium heat until the onions and garlic are softened and cooked through, 5-7 minutes.
• In a large bowl, use a fork to mash the cooked salmon until it's flaky. (You can also used canned salmon or tuna, mash with a fork as well.) Add the cooked onions and garlic, the capers, mayonnaise, dijon mustard, lemon juice, fresh herbs, salt and ground black pepper. Mix until evenly combined.
• Place the sliced bread on a rimmed baking sheet. Toast the bread until it's lightly golden. Take out of the oven and use the sliced garlic cloves to rub all over the surface of each of the slices of bread. The garlic will rub right into the toasted bread (the crisp bread will sort of be a grating surface for the garlic). This gives the sandwiches a pleasant and mild garlic flavor without being too overpowering.
• Top the toasted bread with the salmon filling, spreading it out evenly over the bread. Place a slice of tomato and/or avocado on top of the salmon filling and then top with grated cheese.
• Bake in the oven for another 7-10 minutes, until the sandwiches are warmed through and the cheese is melted.

SALMON MELTS RECIPE

Steps:

• Gather the ingredients.
• In a medium bowl, combine salmon, celery, onions, dill pickle and pickle juice or relish, mustard, mayonnaise, and dill. Season to taste with salt, pepper, and hot sauce.
• In a toaster oven or broiler, toast the English muffin halves. Arrange toasted muffins cut side up on a baking sheet, and spread about 1/4 cup salmon salad mixture over each one. Top each with a slice of cheese.
• Place salmon melts in an oven or toaster oven set to broil, and broil until the cheese is melted and bubbling, about 4 minutes. Serve hot.
• Enjoy!

SALMON MELT

Steps:

• Place the canned salmon into a mixing bowl
• break the salmon into smaller pieces with a fork.
• Add the rest of the ingredients (except cheese and bread), mix together evenly and set aside.
• Put the cheese and the salmon salad mixture on the bread.
• Grill, either using a Panini maker, fry pan, or under the broiler. I use our Panini maker....

SALMON MELTS

Steps:

• Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on.
• Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use.
• Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.

SCRUMPTIOUS SALMON MELT

Steps:

• Preheat the broiler.
• Mix salmon, eggs, garlic, salt and pepper, tartar sauce, and all but two tablespoons of the mayonnaise until well blended.
• Spread the remaining 2 tbsp of mayonnaise on the rye bread. Divide the salmon mixture on top of the bread.
• Top with the tomato and cheese slices. For a prettier presentation, cut the cheese into two triangles.
• Place under the broiler for 2-3 minutes to melt the cheese.

MELT-IN-YOUR-MOUTH BROILED SALMON

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a jelly roll pan with aluminum foil, and spray with nonstick spray.
• Place garlic and olive oil in a small microwave safe bowl and cook on High for 1 1/2 minutes. Melt the butter in a saucepan over low heat, and stir in the garlic mixture. Remove from heat; stir in the Worcestershire sauce, lemon juice, white wine, black pepper, garlic salt, and fines herbs.
• Place the salmon fillets skin-side down on the prepared pan. Spoon about 1/3 of the butter sauce over the fillets, and sprinkle evenly with the fresh dill.
• Broil in the preheated oven for 3 minutes. Turn salmon fillets so that the side of the fillet faces up, and baste fillets with about 1/3 of the butter sauce; broil for 3 minutes. Turn the fillets to place the opposite side facing up; spoon on the remaining butter sauce; broil until the fish flakes easily with a fork, about 3 additional minutes.

SALMON MELTS

Steps:

• Heat a nonstick skillet over high heat for one minute. Spray with pam and reduce to med-high. Place salmon on skillet and cook for 2 mins the flip and cook for 2 more minutes Let fillet cool for 5 minutes.
• In bowl, use fork to flake salmon. Add carrot, celery, and onion and stir to combine.
• In a medium bowl, whisk together yogurt, mustard, dill, lemon zest and paprika, salt and pepper. Pour yogurt mixture to salmon mixture until combined.
• Toast bread and put half cup salmon mixture in sandwhich and top with cheese, lettuce and tomato.