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Salmon Sandwiches on Foccacia with Dill




Source of Recipe


From FoodFit


List of Ingredients




2 - salmon fillets, about 6 ounces each
2 - juice of lemons
- pinch of salt
1 - English cucumber
1 tablespoon lime juice
- - salt and pepper to taste
4 ounces cream cheese, low-fat whipped
2 tablespoons diced, sweet onion
2 tablespoons freshly chopped dill
4 small loaves focaccia, sliced in half
4 large lettuce leaves ( romaine, bibb or green leaf), shredded


Recipe



1 For the salmon:
2 Place the lemon juice, salt, and about 3 cups of water in a 10" pan. Add the salmon fillets and more water to cover the salmon if necessary.
3 Turn the heat to medium and bring the liquid to a simmer. Remove the fillets when they are just opaque, about 2 to 3 minutes depending on thickness. Place the fillets in the refrigerator to cool. (This can be done in advance and kept covered in the refrigerator for up to 2 days.)
4 Flake the salmon into small pieces with a fork and set aside in a small bowl.
5 For the sandwiches:
6 Halve the cucumber lengthwise and scoop out the seeds. Cut it crosswise and then into thin slices. Toss the slices with the lime juice in a small bowl. Season with salt and pepper to taste.
7 In a small bowl, mix the cream cheese, onions and dill with the back of a fork into a paste. Gently stir in the flaked salmon.
8 Divide the salmon mixture among the sandwich bottoms. Top with cucumber slices and shredded lettuce and cover with the top halves of the focaccia bread.
9 Slice in half on the diagonal and serve at room temperature.