weeknight cooking
Superfood of the Month
Salmon Try a twist on a tuna melt— with canned salmon!
SALMON MELTS ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4
1. Preheat the oven to 375˚. Cut the tomatoes into 8 slices, ¼ to ⅓ inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on. 2. Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion
greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use. 3. Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping ¼ cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens. —Recipe by Steve Jackson
Superfood Stats Here are five good reasons to eat more salmon.
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It’s rich in omega-3 fatty acids, which help improve brain and heart health.
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FOOD NETWORK MAGAZINE
There’s more potassium in 4 ounces of salmon than in a banana.
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JANUARY/FEBRUARY 2022
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It’s a good source of vitamin A, which is essential for eye health.
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One serving has 20 grams of protein and more than 100 percent of your daily B12.
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Canned wild Alaskan salmon is a sustainably sourced, earth-friendly option.
PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.
2 small ripe tomatoes Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 8 small thyme sprigs (or 4 large sprigs, cut in half) 2 6-ounce cans wild salmon, drained, skin and bones discarded 1 small shallot, minced 2 stalks celery, finely chopped 2 tablespoons mayonnaise 2 tablespoons sour cream 1 tablespoon dijon mustard Juice of ½ lemon 2 scallions, thinly sliced 4 whole-wheat English muffins, split and toasted 8 small slices white cheddar cheese
