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Spicy Salmon Salad Sandwiches

This recipe creates a quick and flavorful spicy salmon salad sandwich. Utilizing canned salmon, it's combined with crunchy cucumber, briny capers, and a fiery kick from red chile paste and Sriracha, all bound together with mayonnaise and red wine vinegar. Served on toasted whole wheat bread, it's a satisfying and easy meal perfect for lunch or a light dinner.
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Total Time 15 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: nordic
Calories: 750.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 8 ounce can salmon, undrained
  • 1/4 cucumber chopped
  • 1 tablespoon capers drained with liquid reserved and chopped
  • 2 tablespoons light mayonnaise
  • 1 tablespoon red wine vinegar
  • 1 teaspoon red chile paste
  • 1/4 teaspoon Sriracha hot sauce or more to taste
  • 4 slices whole wheat bread toasted

Equipment

  • 1 Mixing Bowl
  • 1 Fork or Spoon For flaking salmon and mixing
  • 1 Cutting Board
  • 1 Chef's Knife For chopping cucumber and capers
  • 1 Toaster For toasting bread

Method
 

  1. Finely chop the cucumber and capers, setting them aside.
  2. Open the can of salmon; as specified, keep it undrained to retain moisture and flavor. Gently flake the salmon using a fork, removing any bones or skin if desired.
  3. In a medium-sized mixing bowl, combine the flaked salmon, chopped cucumber, chopped capers, light mayonnaise, red wine vinegar, red chile paste, and Sriracha hot sauce.
  4. Stir all the ingredients thoroughly with a fork or spoon until they are well incorporated and evenly distributed.
  5. Taste the salmon salad mixture and adjust the amount of Sriracha or any other seasoning to your preferred spice level.
  6. Lightly toast the four slices of whole wheat bread to your desired crispness.
  7. Generously spoon the prepared spicy salmon salad onto two of the toasted bread slices.
  8. Top with the remaining two slices of toasted bread to complete the sandwiches.
  9. Cut each sandwich diagonally into two triangles for easier handling and presentation.
  10. Serve the spicy salmon salad sandwiches immediately.

Notes

Ensure you flake the salmon well to break down any larger pieces; the undrained liquid adds moisture and flavor. Finely chop the cucumber and capers to ensure even distribution and a pleasant texture throughout the salad. Taste the mixture before adding extra Sriracha, as chile paste can vary in heat. For an elevated touch, consider adding a squeeze of fresh lemon juice to brighten the flavors, or some fresh dill for a herbaceous note. Serve on crusty artisan bread instead of whole wheat for a gourmet upgrade. This salad can be made ahead and stored in the refrigerator for up to 2 days.