Look at that big, beautiful slab of salmon. I love it. Smoked salmon is one of those things I can’t help but splurge on every couple of months. It’s a tricky thing to buy, though, because you have to take into consideration where it comes from in order for it to be sustainable. A good source for buying salmon and other seafood is montereybayaquarium.org. It looks like wild caught Alaskan sockeye salmon is a good choice, among others. I’ve also read that farmed salmon and other farmed fish may not be as high in Omega-3 fatty acids, which is what the fish is known for. All in all, I don’t buy fish on regular basis because a) it’s overwhelming and b) it can be expensive. But it sure is delicious.
This grilled cheese is kind of cheating because I didn’t actually grill anything, although I’m sure if I did, it would make the sandwich even more decadent. Instead, I hauled the ingredients to work for lunch. I mixed capers with cream cheese, slathered it on toast, topped it with smoked salmon, and had a wonderful sandwich that was simple to make. If you’d like to grill it, build your sandwich and cook it in some olive oil in a pan.
Smoked Salmon “Grilled” Cheese
2 pieces whole grain bread
1 tablespoon capers
2-3 tablespoons cream cheese (if you must do low fat, don’t go any lower than 1/3 less fat. Otherwise you’ll just be eating filler, not cheese)
1-2 pieces smoked salmon
Toast bread. Mix capers and cream cheese. Slather on toast, top with salmon, and add second piece of toast.
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