| | Salmon-Pesto Focaccia Sandwiches One 14 3/4 ounce can of Alaska salmon
1/2 cup of prepared pesto
1/2 cup of finely chopped sweet or red onion
1/3 cup of sun-dried tomatoes, oil-packed -- chopped
3 tablespoons of reduced fat mayonnaise
2 teaspoons of finely shredded lemon peel
1/4 teaspoon of salt
One 8 inch round focaccia bread or 1 (12 inch) French bread
Romaine lettuce leaves | |
Place salmon in a medium bowl. Add pesto, onion, tomatoes, mayonnaise, lemon peel and salt; mix well.
Split bread in half; layer lettuce leaves on bottom half of bread. Top with salmon mixture and top of bread. Cut into four pieces. Serve immediately or cover with plastic wrap and refrigerate up to 6 hours before serving.
Source: Alaska Seafood Marketing Institute
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