This recipe celebrates canned wild salmon and the comforting classic of the melt. Bright and tangy, creamy salmon salad sits on top of toasted English muffins, and is topped with white cheddar cheese and slow-roasted tomatoes.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 small ripe tomatoes
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 8 small thyme sprigs (or 4 large sprigs, cut in half)
- 2 6-ounce cans wild salmon, drained, skin and bones discarded
- 1 small shallot, minced
- 2 stalks celery, finely chopped
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- Juice of 1/2 lemon
- 2 scallions, thinly sliced
- 4 whole-wheat English muffins, split and toasted
- 8 small slices white cheddar cheese
Instructions
- Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on.
- Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use.
- Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 642 |
| Total Fat | 41 g |
| Saturated Fat | 13 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 87 mg |
| Sodium | 743 mg |
Reviews
These salmon melts were easy and delicious on a busy weeknight. I served them with cheddar cheese soup. I used pouch salmon instead of canned, and it worked fine.
These are absolutely delicious. My mom made them for us over the weekend and we couldn’t stop thinking of them, so I made them again tonight. She got the recipe from the Food Network magazine and it will be a staple for life! I would not change a thing about this recipe. I made a zucchini with diced tomatoes, tomato sauce, and onions on the side. Perfect meal!