Salmon Salad Sandwich


by Chef Michel Nischan An unexpected way to use mesclun lettuce

Yield: Makes 4 sandwiches



  • 1 can wild salmon bones removed
  • 1/2 cup diced assorted sweet peppers
  • 2 tablespoons chopped dried cranberries
  • 1 teaspoon whole grain mustard
  • 1 teaspoon local honey
  • 1 tablespoon extra virgin olive oil
  • Juice of 1/2 a lemon
  • 2 tablespoons fresh herbs chopped
  • Salt and freshly ground pepper to taste
  • 2 cups mesclun greens
  • 8 slices whole grain bread


  1. In a medium bowl combine all ingredients except bread and mesclun. Mix until all ingredients are well combined.
  2. Lay out 4 slices of bread and evenly distribute the salmon salad over the slices, spread smooth. Top each sandwich with 1/2 cup mesclun greens and a slice of bread. Slice each sandwich in half and serve.


This segment appears in show #3213. Recipe courtesy of Michel Nischan © 2008 Michel Nischan
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