Salmon in Ciabatta with Green Bean, Blue Cheese, and Sun-Dried Tomato Salad

Salads | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Salmon in ciabatta with a salad of green beans, blue cheese, and sun-dried tomatoes

Ingredients

Salmon - 5.3 oz
Ciabatta - 2 pieces
Frozen green bean pods - 7.1 oz
Blue Cheese - 3.5 oz
Sour Cream - 8.8 oz
Sun-Dried Tomatoes - 1.8 oz
Mustard Greens - 1 tablespoon
Honey - 1 tablespoon
Meyer Lemon Juice - 1 fl oz
Mild Chili Spice - to taste
Garlic - to taste
Mixed salad greens - 3.5 oz

Step by Step guide

Step 1

Slice the raw salmon into thin pieces and season with lemon juice, salt, and pepper.

Step 2

Cut the ciabatta in half lengthwise, drizzle with olive oil, and layer the salmon slices on top, then cover with the top half and cut across into toasts about 1.5–2 cm thick.

Step 3

Toast the slices on both sides in olive oil with thyme, adding a bit of butter at the end of toasting.

Step 4

Blanch the frozen green beans for no more than two minutes until al dente. Cool in ice water to retain color.

Step 5

Place any salad mix on a plate, top with green beans, sliced sun-dried tomatoes in olive oil, and sprinkle with blue cheese (crispy bacon can be added if desired).

Step 6

Arrange the toasted salmon ciabatta around the salad.

Step 7

Dressing: Mix the sour cream with mustard, honey, lemon juice, add chili and garlic to taste, salt, and pepper. Serve in a sauce boat alongside the salad.