Brunch-Inspired Salmon Melts
It's been a while since I have encountered one of my favorite brunch-time staples: the smoked salmon tray. Is there anything tastier than delicious slices of lox on a cream-cheese slathered bagel? Well . . . maybe for you. But I'm a salmon junkie! After my recent encounter with ridiculously priced salmon, I started musing over more economically responsible ways to enjoy this delicious pink-fleshed fish. As it usually does: inspiration hit! This time in the form a twist on a classic tuna melt. The fresh dill really makes for a tasty dish.
- 2 7-8 oz. cans salmon, drained
- 1 ciabatta loaf, slice lengthwise
- 4 oz. cream cheese
- 2 tomatoes, sliced crosswise
- several sprigs of fresh dill, chopped
- juice from 1 lemon
- 2 Tbsp. capers, drained and chopped
- 1 small red onion, peeled and finely diced
- 1 small handful of chopped Italian parsley leaves
- 2 Tbsp. olive oil
- 1 Tbsp. red wine vinegar
- salt and pepper
- 8 oz. fresh mozzarella cheese, sliced
Preheat the oven to 350˚F. Line a baking sheet with aluminum foil, place ciabatta halves face-up on sheet. Spread half the cream cheese on faces of ciabatta halves. Arrange tomato slices on top of cream cheese layer. Sprinkle with salt and pepper. In a medium bowl combine salmon, onion, herbs, lemon juice, oil, vinegar, and capers. Mix ingredients together thoroughly with a fork and season to taste with salt and pepper. Spread salmon mixture on top of tomato layer on ciabatta halves. Top with slices of mozzarella cheese. Place pan in oven and bake about 20 minutes unto cheese is melty. Easy as can be!