Summer Veggie Salmon Sandwich with goat Cheese Poppy Spread

Recipe & Photography by Abigail of @Bon__Abbetit

A delicious and fresh sandwich that you need to make for lunch this week: summer veggie and salmon sandwich with a goat cheese poppy seed spread. I slow cooked Kvaroy Arctic salmon filets over a bed of greens to really give the sandwich its delicious flavor. Kvaroy Arctic salmon is really some of the best salmon I’ve ever eaten. Plus they’re antibiotic/hormone free and ethically raised on a family-owned salmon farm in the Arctic Circle. I used their salmon fillet packs for this, but look out for their smoked salmon as well!

Serving size: 2 sandwiches

For the Goat Cheese Poppy Seed Spread:

• 4 ounces goat cheese

• 1 teaspoon dijon mustard

• 1 teaspoon poppy seeds

• Juice of half a lemon

• Sea salt

• 2 tablespoons olive oil

• pepper

• 2 tablespoons dill

• 1 small shallot, minced

For the Sandwich:

• 3 filets of Kvaroy Arctic salmon

• Vegetable/herbs of choice (you can really use anything you want to lay the salmon on, I used some parsley and swiss chard)

• 2-3 heirloom tomatoes (size dependent)

• 2-3 mini cucumbers

• Handful of spinach 

• Olive oil

• Bread of choice (I did a sourdough)

DIRECTIONS
Preheat oven to 250. Lay herbs on a sheet pan and then place salmon on top of then. Coat in olive oil, salt and pepper. Bake for about 45 min or until salmon is just a little pink inside. 

Meanwhile in a food processor or blender, combine all spread ingredients. Blend until smooth. Season to taste.

Coat bread in olive oil and cook in a skillet for 2-3 min per side. Slice cucumbers and tomatoes. Add spread to bread and then add spinach, cucumbers and tomatoes. Top with flaky salmon and enjoy!