Salmon Filet
Difficulty: easy
Prep Time:
Total Time:
4 oz salmon tail, cooked (pan-fried
with light seasoning of salt and
pepper is a good choice)
1 fresh French baguette
1⁄2 red onion, sliced
Baby spinach leaves
Lime mayonnaise (see recipe)
To make lime mayonnaise, whisk together:
1⁄2 cup mayo
2 tbsp fresh lime juice
2 tbsp fresh chopped cilantro
Pinch of chili powder
Pinch of garlic powder
with light seasoning of salt and
pepper is a good choice)
1 fresh French baguette
1⁄2 red onion, sliced
Baby spinach leaves
Lime mayonnaise (see recipe)
To make lime mayonnaise, whisk together:
1⁄2 cup mayo
2 tbsp fresh lime juice
2 tbsp fresh chopped cilantro
Pinch of chili powder
Pinch of garlic powder
Slice fresh French baguette and lightly spread butter on each cut half. Toast on grill or in oven. Spread lime mayonnaise on one half of baguette. Layer with red onions and baby spinach. Put cooked salmon tail on top and squeeze a little extra lime juice over it. Then cover with other half of baguette.
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