Cold Salmon Sandwich with Lemon-Caper Mayo

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 leftover fish with a hit of lemon-spiked mayo and briny capers for a fancy-looking salmon sandwich that's the perfect lunch for one.

Ingredients

  • 1-1/2 tablespoons mayonnaise
  • 2 teaspoons capers, drained
  • 3/4 teaspoon fresh lemon juice
  • 3 ounces salmon fillet, cold leftover (cooked)
  • 1 slice good sourdough or French bread
  • salad greens

Instructions

  • In a small bowl, stir together the mayo, capers and lemon juice. Lay the salmon on a slice of sturdy bread, slather it with the lemon-caper mayo, and serve with fresh, crunchy salad greens.
Servings: 1
Recipe licensed from Cheryl Sternman Rule at 5 Second Rule.
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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