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Salmon Panini

Ingredients

  • 3 Tbsp. canola oil, divided
  • 2 oz. diced tomato
  • 2 oz. grilled yellow kernel corn
  • 1 Tbsp. chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 2 Tbsp. chopped fresh tarragon
  • 8 slices sourdough bread, toasted
  • 4 oz. arugula
  • 4 oz. thinly sliced Genoa salami
  • 8 oz. sliced tomatoes
  • 4 salmon fillets (3 oz. each), grilled
  • 4 oz. peeled pitted sliced avocado

Directions

  • 1. Combine 1 Tbsp. of the canola oil, diced tomatoes, corn and cilantro. Refrigerate until
  • ready to use.
  • 2. Combine mayonnaise and tarragon. Spread one side of each slice of bread with mayonnaise mixture. Top 4 of the slices evenly with arugula, salami, sliced tomato, grilled salmon and avocado.
  • 3. Cover with second slice of bread. Brush outside of sandwiches with remaining 2 Tbsp. of oil. Grill in heated panini press until golden and ingredients are hot.
  • 4. Serve with a small amount of the tomato and corn relish.
  • Nutritional information per serving: Calories 901; Total Fat 41g; Saturated Fat 9g;
  • Trans Fat 0; Cholesterol 119mg; Sodium 1215mg; Total Carbohydrate 86g; Dietary Fiber 7g; Total Sugars 7g; Protein 45g

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