Recipe April 17th - Herbed Chicken Salad Sandwiches & Spring Salmon Salad

      Herbed Chicken Salad Open Face Sandwiches

      Serves 4-6

      2 oil-packed anchovies, drained

      1 small garlic clove

      1/2 cup packed Italian parsley leaves

      1/4 cup packed basil leaves

      1/4 cup fresh dill

      1 tablespoon oregano leaves

      1/3- 1/2 cup mayonnaise (not fat free)

      2 tablespoons fresh lemon juice

      2 tablespoons chives, chopped

      Sea salt and freshly ground pepper to taste

      16 oz. chicken, cooked and pulled into pieces

      4 roasted red peppers from a jar, coarsely chopped

      4 celery ribs, thinly sliced

      Pumpernickel Bread

      Fresh Spinach

      Sliced Avocado (optional)


      In a food processor, pulse the anchovies, garlic, parsley, basil, dill and oregano until coarsely chopped. Add the mayonnaise and lemon juice and process until smooth.{} Spoon into a large bowl and fold in the chives. {}Season with salt and pepper to taste.{}{} Add in the chicken, red peppers and celery and toss to coat.{}


      Top bread with spinach and then chicken salad.{} Then top with slices of avocado, if using.


      Spring Salmon Salad with Lemon and Dill



      3 cups bulgur wheat or other whole grain such as quinoa, prepared

      12 oz. fresh Atlantic Wild Caught Salmon fillet

      Sea salt & black pepper to taste

      Juice from 2 lemons

      2 tablespoons extra virgin olive oil

      1 tablespoon fresh dill, snipped or more to taste

      1/2 teaspoon sea salt

      1 large cucumber, seeded and chopped

      4 green onions, chopped

      Mixed fresh greens

      1 large egg, fried and sliced into ribbons

      1/3 cup dried cranberries

      1/4 cup sliced almonds, toasted


      Preheat oven to 450 degrees.{} Line baking sheet with parchment paper and set aside.{} Pat salmon dry, place salmon on prepared sheet pan, skin side down and sprinkle with salt and black pepper to taste.{} Place in oven and bake for about 4-5 minutes per 1/2" thickness of fish.{} Remove from oven to cool.{}


      In a large bowl, whisk together the lemon juice, oil, dill and 1/2 teaspoon salt.{} Add in the bulgur wheat, cucumber and green onions, gently toss to coat.{} Break the salmon into chunks and add to bulgur mixture.{} Toss very gently to combine.{}


      To serve, spread mixed fresh greens on serving platter.{} Pour bulgur/salmon mixture over and then sprinkle with egg ribbons, cranberries and almonds.{}{}{} {}