No offense to bagels and lox, but this recipe might beg you to question your preference. Inspired by the salmon salad on Sadelle’s infamous tower in New York City (a recap of our recent trip is coming soon!), my simple yet bold salmon dish should take center stage at either family weekend brunch or your solo early morning workday breakfast. If you’re craving the cream cheese layer, don’t hesitate to start with shmear and the top with this mix! Happy noshing.
Makes 2-3 servings
1 8-ounce Atlantic salmon fillet
Sea salt, to taste
1 teaspoon chives, minced
1 tablespoon celery, minced
1 tablespoon light mayo
1/2 teaspoon Everything but the Bagel Seasoning
1. Preheat oven to “High Broil.” Place salmon fillet, skin-side down, on a piece of foil on a baking sheet. Sprinkle with sea salt. Broil until cooked through, 8-10 minutes. Remove from oven and allow to cool.
2. Separate fillet from the skin (the skin should stick to the foil, making this easy), and transfer fillet to a glass bowl. Use a fork to flake the salmon into bite-sized pieces. Add chives, celery, mayo, and seasoning. Mix until well incorporated. Cover and chill at least 30 minutes.
3. To serve, spoon salmon salad onto a bagel or cracker (I love the Trader Joes’s gluten-free Norwegian crispbread!). Sprinkle with extra Everything but the Bagel seasoning.
