Grilled Salmon Pesto Focaccia Delight
Elevate your lunch experience with these Grilled Salmon Pesto Focaccia Delight sandwiches! Made using succulent grilled salmon leftovers, this recipe embraces the heartiness of focaccia paired with the vibrant flavors of pesto, sweet sun-dried tomatoes, and crisp red onions. A tribute to culinary excellence as recognized by the Alaska Seafood Marketing Institute and Edwina Gadsby from Great Falls, Montana, this winning recipe is not just delicious but also practical, making it an ideal choice for brunch gatherings, casual lunches, or on-the-go meals. With the ability to prepare these sandwiches up to six hours in advance, they're sure to impress family and friends alike. Enjoy a refreshing twist on the classic sandwich that celebrates fresh ingredients and creative flavor combinations!
4
Servings
300
Calories
8
Ingredients
Ingredients
Grilled salmon
1 (14 3/4 ounce, cleaned and flaked)
Pesto sauce
1/2 cup (ready to use)
Red onion
1/2 cup (finely chopped)
Sun-dried tomatoes
1/3 cup (oil-packed and chopped)
Reduced fat mayonnaise
4 tablespoons (ready to use)
Lemon peel
2 teaspoons (finely shredded)
Focaccia bread
1 (8-inch round or 1 12-inch French bread, split in half)
Romaine lettuce leaves
as desired (washed and trimmed)
Instructions
1
Start by thoroughly cleaning the grilled salmon, removing any bony fragments, and place it in a medium-sized mixing bowl.
2
Add the pesto sauce, finely chopped red onion, and chopped sun-dried tomatoes to the bowl with the salmon. Mix these ingredients well until you achieve a consistent texture.
3
In a separate small bowl, combine the reduced-fat mayonnaise with the finely shredded lemon peel, then add this mixture to the salmon mix and combine thoroughly.
4
Next, carefully slice your choice of focaccia bread or French bread in half horizontally to create a top and bottom layer.
5
On the bottom half of the bread, layer fresh romaine lettuce leaves to add a crunchy texture.
6
Spread the salmon mixture evenly on top of the lettuce, ensuring every bite is packed with flavor.
7
Place the top half of the bread on the salmon mixture to complete the sandwich. For easier serving, cut the sandwich into four equal pieces.
8
Serve immediately, or wrap the sandwiches tightly in plastic wrap and refrigerate for up to six hours prior to serving to let the flavors meld beautifully.
Nutrition Information
25g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Salmon Pesto Focaccia Delight?
It is a hearty sandwich recipe using grilled salmon leftovers, pesto, sun-dried tomatoes, and red onions on focaccia or French bread.
Who created this recipe?
The recipe was created by Edwina Gadsby from Great Falls, Montana, and recognized by the Alaska Seafood Marketing Institute.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in one serving?
Each serving contains approximately 300 calories.
What is the protein content per serving?
There are 20g of protein in each serving.
How many carbohydrates are in each serving?
Each serving contains 25g of carbohydrates.
What kind of salmon is required?
The recipe calls for 14 3/4 ounces of grilled salmon that has been cleaned and flaked.
What type of bread should I use?
You can use one 8-inch round focaccia bread or one 12-inch French bread.
Can I make these sandwiches in advance?
Yes, you can prepare and refrigerate them for up to six hours before serving.
How much pesto sauce is needed?
The recipe requires 1/2 cup of ready-to-use pesto sauce.
What kind of tomatoes are used?
The recipe uses 1/3 cup of oil-packed and chopped sun-dried tomatoes.
How much mayonnaise is used?
The recipe calls for 4 tablespoons of reduced-fat mayonnaise.
How is the lemon flavor added?
It is added using 2 teaspoons of finely shredded lemon peel mixed with the mayonnaise.
What type of onion is recommended?
The recipe specifies 1/2 cup of finely chopped red onion.
Which lettuce is best for this sandwich?
Fresh romaine lettuce leaves are used to add a crunchy texture.
How should the salmon be prepared before mixing?
Thoroughly clean the salmon to remove any bony fragments and flake it into a mixing bowl.
What is the first step in assembling the filling?
Mix the flaked salmon with pesto sauce, chopped red onion, and sun-dried tomatoes.
How should I mix the mayonnaise and lemon peel?
Combine the reduced-fat mayonnaise and lemon peel in a separate small bowl before adding it to the salmon mixture.
How do I prepare the bread?
Slice the focaccia or French bread in half horizontally to create a top and bottom layer.
In what order should the layers be placed on the bread?
Place romaine lettuce on the bottom half, then spread the salmon mixture evenly on top of the lettuce.
How should the final sandwich be cut?
Cut the completed sandwich into four equal pieces for easier serving.
How should the sandwiches be stored if not eaten immediately?
Wrap them tightly in plastic wrap and keep them in the refrigerator.
What occasions are these sandwiches suitable for?
They are ideal for brunch gatherings, casual lunches, or on-the-go meals.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and is designed to be practical.
Does this recipe use fresh or dried lemon peel?
It uses 2 teaspoons of finely shredded fresh lemon peel.
How much sun-dried tomato is used?
The recipe uses 1/3 cup of chopped tomatoes.
What is the total number of ingredients?
There are 8 main ingredients in this recipe.
Can I use regular mayonnaise?
The recipe specifically calls for reduced-fat mayonnaise, but regular can be substituted if desired.
Is the salmon cooked during the assembly?
No, the recipe utilizes pre-grilled salmon leftovers.
What is the texture of the salmon mixture?
It should be mixed until you achieve a consistent texture packed with flavor.