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Omega-3 sandwich (Deborah Baic/The Globe and Mail)
Omega-3 sandwich (Deborah Baic/The Globe and Mail)

What to make for lunch this week: The Omega-3 Sandwich Add to ...

For more integrated flavours and speedy assembly, mash the salmon with the mayo, dill, pine nuts and chopped sorrel before spreading between the rye bread.

 

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Ingredients

rye bread

85-g salmon fillet

olive oil

salt

pepper

squeeze of lemon

fresh dill

mayonnaise

pine nuts

sorrel

Method

Preheat oven to 350°F. Place a 4-oz (85-g) salmon fillet in an oven-safe dish. Drizzle with olive oil, salt, pepper and a squeeze of lemon. Bake 15 minutes or until the flesh is flaky and just opaque. Cool completely.

Roughly chop fresh dill and mix it into a tablespoon of mayonnaise. Generously spread it on the bottom bread and sprinkle with some pine nuts. Add fillet. Top with the tangy sorrel.

 

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