Salmon Caper Salad On Flatbread
When I was living in the Philippines, the only way I would enjoy salmon was straight from the can. Salmon fillets were not readily available and if they were, they were extremely expensive. I always liked to sauté the canned salmon with garlic and onions and consume it with a generous heap of mayonnaise. So I know that salmon goes quite well with mayonnaise.
Now that I have the luxury of buying fresh salmon fillets from the supermarket, I really enjoy making salmon salad to go with my dinner rolls.
This recipe is a more fancy version of my salmon salad, adding capers, breadcrumbs, goat cheese and basil to the mix. I serve the salad on flatbread, pizza style.
1/2 lb salmon fillet, boneless and skinless
2 tbsps capers
1 cup mayonnaise
1/4 cup Panko breadcrumbs
1/3 cup crumbled goat cheese
1/4 cup fresh basil, sliced into into thin ribbons
Salt and pepper to taste
A slice of lemon
Steam the salmon fillet. Let cool before flaking . Place in a medium mixing bowl. Add capers and mayonnaise and mix well. Add salt and pepper to taste. Add in breadcrumbs. Mix well. If desired, chill the salmon salad in the refrigerator. Heat the flatbread in microwave or oven. When ready to serve, place flatbread on a plate. Sprinkle half of the goat cheese over it. Spread desired amount of the salmon salad on the flatbread. Garnish with basil leaves and top with the remaining goat cheese. Squeeze lemon over the salad.