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Cold Salmon Sandwich With Lemon-Caper Mayo

By Cheryl Sternman Rule, from the Cheryl Sternman Rule collection

Serves	1
Total Time	10 minutes

Introduction

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 leftovers with a hit of lemon-spiked mayo and briny capers for a fancy-looking lunch, perfect for you and you alone.

Ingredients

	1½	Tbsp. mayonnaise
	¾	tsp. fresh lemon juice
	2	tsp. drained capers
	~	About 4 ounces cold leftover (cooked) salmon fillet
	1 to 2	slices good sourdough or French bread
	~	Salad greens

Steps

In a small bowl, stir together the mayo, lemon juice, and capers. Place the salmon between two slices of sturdy bread (or, for an open-faced sandwich, simply lay it atop a single slice), slather it with the lemon-caper mayo, and serve with fresh, crunchy salad greens.

This content is from the Cheryl Sternman Rule collection.

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