Comment on this article

Salmon-Caraway Sandwiches
from the kitchen of Sharmagne Leland-St. John

1 6-ounce tin of salmon
3 tablespoons mayonnaise
2 tablespoons honey mustard
3 tablespoons sweet red onions, minced
2 teaspoons caraway seeds
1 teaspoon lemon juice, freshly squeezed
½ teaspoon freshly ground black pepper
¼ teaspoon salt
Romaine lettuce
4 slices Jewish rye bread, toasted

Drain the salmon. Mix together all of the
ingredients in the order listed. Toast the
rye bread. Place a leaf of romaine onto
each slice of toast. Top with a scoop of
salmon. Place top slice of toast and cut
in half.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]