Top | Cheryl Sternman Rule
Cold Salmon Sandwich With Lemon-Caper Mayo
(recipe, Cheryl Sternman Rule)
Buy a little extra salmon the next time you're fillet-shopping and cook it all up at once. The next day, pair the cold leftovers with a hit of lemon-spiked mayo and briny capers for a fancy-looking lunch, perfect for you and you alone.
- 1½ Tbsp. mayonnaise
- ¾ tsp. fresh lemon juice
- 2 tsp. drained capers
- About 4 ounces cold leftover (cooked) salmon fillet
- 1 to 2 slices good sourdough or French bread
- Salad greens
- In a small bowl, stir together the mayo, lemon juice, and capers. Place the salmon between two slices of sturdy bread (or, for an open-faced sandwich, simply lay it atop a single slice), slather it with the lemon-caper mayo, and serve with fresh, crunchy salad greens.