I once wrote an article about the positives of having a traveling husband.  And I totally forgot to include a very important perk.

When your husband travels, particularly to Seattle, he feels terribly bad that you are missing out on all the ‘fun’ so he has fresh fish from Pike Place Market sent home for you.  That Nickyboy.  He’s a total winner. 

So, after each trip he makes to Seattle, I am left with an obscene amount of fish to get all crazy with-typically salmon and halibut, in particular.  As I told you when I wrote about this recipe, I can only bake and grill so much fish.  Sometimes I just want something different.

This Open Faced Roasted Salmon Salad Sandwich-thats a mouthful-is one of my favorites.  The salmon salad, quite honestly, I tend to just eat with a fork as-is.  But piling it on a crispy piece of bread with rich avocado smeared on it pretty much trumps all.

It can be stored in the refrigerator for a couple days so make a big batch and snack on it for a healthy quick fix.  It’s rich, hearty and full of nutrients.

Open Faced Roasted Salmon Salad Sandwich

Ingredients

2 Tablespoons Olive Oil

1 Pound Salmon Fillet, preferably Wild Caught, seasoned liberally with salt and pepper

1/3 Cup Mayonaise

1 Tablespoon Dijon Mustard

1 Tablespoon Fresh Chopped Dill or 2 Teaspoons Dried

1 Teaspoon Apple Cider Vinegar

1/2 Teaspoon Onion Powder

5 Hard Boiled Eggs, diced

2 Ribs Celery, diced

Sprouted Grain Bread, toasted

Mashed Avocado

Directions

Preheat oven to 400.  Heat oil in a nonstick skillet over medium high heat.  Add salmon, skin side up, and cook until lightly browned, about 1-2 minutes.  Flip salmon over, transfer pan to the oven, and roast until salmon is cooked through, about 5-7 minutes.  Let cool slightly and flake salmon with a fork, discarding the skin.

Place mayonaise, dijon, dill, vinegar and onion powder in a medium bowl and whisk until combined.  Add the flaked salmon, eggs and celery to the bowl and gently toss until combined.  Season with salt and black pepper as needed.

Smear mashed avocado on toasted bread and top with a generous helping of salmon salad.  Store leftover salad in the refrigerator for up to 2 days.