This summer, I have taken boarders. The Inn at Maison Fromage is now occupied by an additional pair of cheese lovers, Lady Cheddarly and Lady Spreadable -- good friends who are relocating to the area for jobs. The best part of this new arrangement? Shared dinners.
Let me give you an account of a recent supper prepared by Lady Cheddarly. She took on our burgeoning cheese drawer and created this twist on a Fishtown favorite, the tuna melt. In place of tuna, she used canned wild Alaskan salmon from Trader Joe’s. I had to remove my mental frown when she described it to me – it sounded heavy and potentially too fishy in flavor. On the contrary. This meal won Favorite New Recipe of the Week at our house.
The key? Lemon zest. And good companions.
Lady C’s Salmon Melts
Serves 4, with leftovers
- 2 cans (14.75 oz. each) Wild Alaskan salmon, Trader Joe’s Brand
- Juice and zest of 1 lemon
- 1/2 cup mayo
- ¼ cup minced purple onion
- ¼ cup chopped parsley
- 8 slices multigrain bread
- 8 slices cheddar
1. Drain salmon.
2. Combine salmon, lemon juice and zest, mayo, onions and parsley in a bowl. Stir with a fork until well-combined.
3. Toast bread.
4. Spread salmon mixture onto toasted bread and top with cheese. Bake for 15 minutes in the oven at 300 degrees, or until cheese is melted.
