Salmon Melts

This tasty treat can be an appetizer, lunch, or perfect PNW game day fare!
(makes 10-12 sammies)

2 cups cooked wild-caught* salmon
1 sweet* onion, chopped
1-2 cloves garlic, minced
1 T. Kerrygold* buter
Scant 1/4 cup light* mayonnaise
1 T. Dijon* mustard
2 T. capers, rinsed*
2 T. freshly squeezed* lemon juice
1 T. minced fresh parsley
Kosher* salt and freshly ground* pepper, to taste
1 baguette
2-3 Campari* tomatoes, sliced
1 cup Monterey Jack cheese or Sharp Cheddar, finely shredded

Preheat oven to broil. Mash salmon with a fork in a large bowl. Melt the butter in a skillet on med.-high heat. Add the onion, season with S&P, and cook for about 5-7 mins. until softened. Add the garlic to the center of the skillet, and cook for another 30 secs. or so. Cool slightly. Add the onion and garlic to the salmon. Add the mayo, mustard, capers, lemon juice, and parsley. Mix to combine. Season with additional S&P, if needed. Note: you can add many other ingredients at this point, if you like: finely chopped hard boiled egg, minced jalapenos, cornichons, diced celery, etc. Slice the baguette on a bias. You should have 10-12 pieces. Toast the bread in the oven until golden under the broiler 1-2 mins. Top the bread with the salmon mixture. Add a slice of tomato on top, and then sprinkle with cheese. Bake under the broiler for 3-5 mins. WATCH!!*, until the cheese is melted and golden.

"Faith in God's goodness puts a song in the heart."

Happy Friday, Friends!!

Love,

MM