Salmon melt! This recipe was in partnership with the MSC blue fish label indicating certified sustainable seafood products. I am a firm believer in making small actionable changes in your daily life to help the environment in any way you can and looking out for the MSC blue fish label is a good way to do that.
Salmon Melt
The salmon melt is the tuna melt’s closely related cousin. It is a simple, delicious and easy lunch and you can make it with whatever veggies you have on hand. I like adding pickles and pickled jalapeno to my melt for acidity and an extra kick, and add a bit of mayo to tie everything together. Look for the MSC blue fish label while grocery shopping – it’s an easy solution for identifying certified sustainable seafood that’s good for you and the ocean too. This is a simple easy recipe and caring for the ocean can be easy too if you just take the simple step of shopping sustainably
Ingredients
- 2 cans of MSC certified sustainable @Clover_Leaf_Seafoods salmon
- 3 tablespoons of mayo or to taste
- ½ red pepper pepper finely diced
- 2 tablespoons cup of pickles diced
- 1 tablespoon jalapeno diced (optional)
- ¼ cup red onion finely diced
- 1 cup medium cheddar shredded (plus more to taste)
- 1 cup mozzarella shredded (plus more to taste)
- 8 slices of sourdough bread
- Butter for cooking
Instructions
- Remove your MSC certified sustainable Clover Leaf salmon from a can and remove bones and skin of the salmon if you like.
- In a bowl, add your canned salmon, and all your diced veggies. At this step you can customise and add whatever veggies you would like to this recipe.
- Mix in your mayo, and add as much or as little as you want to taste and season with salt and pepper to taste.
- Make sandwiches one at a time, you can make 4 sandwiches.
- Take your 2 pieces of sourdough (for 1 sandwich) and spread a quarter of the filling on one piece of sourdough.
- Take a heavy bottom pan or cast iron skillet and add ½ tablespoon of butter to it on low to medium heat. Once the butter is melted, place both pieces of sourdough, one with salmon and one without in the pan, circling it around so the bottom of both pieces soak up the melted butter in the pan.
- Add your cheese on top of both pieces of bread, the piece with salmon and the piece without, turn heat down on very low and cover with a lid to help the cheese melt.
- Essentially you are making grilled cheese at this point. You can follow the steps below or finish off the sandwich the same way you would when making a grilled cheese (whether that is stove top or in the oven).
- Once the cheese starts to melt, remove the lid and bring the two halves together.
- Cover the sandwich and keep cooking on very low to help the cheese melt. After about 2 minutes, turn your sandwich over and cover with the lid and cook on the other side until it is browned evenly.
- Remove from the pan and serve immediately.
- Repeat this with your other 3 sandwiches and enjoy!.
