Pesto Salmon Sandwich
Suddenly, Supper is Swimming Upstream.
Tender, flaky baked salmon meets up with crisp, cool veggies and the great, grainy texture of our Knead for Seed Wheat Bread to create this fabulous delight. Meanwhile, the herbed taste of tangy pesto adds its unique flavor to the meal.
Ready in: 25 minutes
The salmon you probably expected. But Friseé lettuce and Yellow Boy tomatoes? Yep, we’re calling for those too. This is no ordinary meal, and Knead for Seed Wheat Bread is no ordinary loaf.
8 slices CBC Knead for Seed Wheat Bread
4 filets Salmon
2 cups Friseé Lettuce
1 cup Sliced Red Onion
1/2cup Sliced Lemon Boy Yellow Tomato
1/2 cup Prepared
2 Tbsp. Olive Oil
Salt and Pepper
Rub salmon filets with olive oil then season with salt and pepper.
Bake salmon filets in the oven at 350 degrees until done.
Layer four slices of bread with Friseé lettuce, salmon filets, red onion and yellow tomato.
Spread basil pesto over tomato.
Top sandwich with remaining bread and serve.
You may known them better as soybeans, but when steamed whole in the pod, salted thoroughly and then popped open and enjoyed, they become edamame— the ultimate in sophisticated finger foods.