Poached Salmon Sandwich with Tomato Chutney - alive magazine
Bored stiff of the same old lunch sandwich? Well, there is nothing fishy about this sandwich that is sure to add excitement to midday meals or even summer…
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Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Fork
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Microplane
- Toaster
Ingredients
- 1 Tbsp (15 mL) grapeseed oil or camelina oil
- 1 small yellow onion, chopped
- 1 garlic clove, minced
- 1 tsp (5 mL) fennel seeds
- 1 tsp (5 mL) mustard seeds
- 1 lb (450 g) tomatoes, chopped
- 1/2 cup (125 mL) port wine
- 1 tsp (5 mL) lemon zest
- 1/4 tsp (1 mL) black pepper
- 1 Tbsp (15 mL) balsamic vinegar
- 1 lb (450 g) skinless wild salmon fillets
- 10 slices organic whole grain bread, preferably toasted
- 3 cups (750 mL) baby spinach
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