Name: Salmon Melts
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 2 small ripe tomatoes; Kosher salt and freshly ground pepper; 1/4 cup extra-virgin olive oil; 8 small thyme sprigs (or 4 large sprigs, cut in half); 2 6-ounce cans wild salmon, drained, skin and bones discarded; 1 small shallot, minced; 2 stalks celery, finely chopped; 2 tablespoons mayonnaise; 2 tablespoons sour cream; 1 tablespoon Dijon mustard; Juice of 1/2 lemon; 2 scallions, thinly sliced; 4 whole-wheat English muffins, split and toasted; 8 small slices white cheddar cheese

Directions

Preheat the oven to 375˚ F. Cut the tomatoes into 8 slices, 1/4 to 1/3 inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake until very tender and lightly browned around the edges, 30 to 35 minutes. Discard the thyme and set the tomatoes aside; keep the oven on.
Meanwhile, combine the salmon, shallot, celery, mayonnaise, sour cream, mustard, lemon juice and all but 2 tablespoons of the scallion greens in a medium bowl. Flake the salmon and stir until combined. Season lightly with salt and pepper. Refrigerate until ready to use.
Arrange the toasted English muffin halves on a foil- or parchment-lined baking sheet. Top with the salmon mixture (about a heaping 1/4 cup per muffin half). Top each with a slice of cheese and a roasted tomato slice and bake until the cheese is just melted, 3 to 5 minutes. Top with the reserved scallion greens.

Photograph by Yunhee Kim

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Salmon Melts

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