Summer Smoked Salmon Sandwiches have silky, rich lox with endless fixings. These are beautiful, healthy and perfect for a fast dinner on hot summer nights. They also make a great option for Sunday brunch that will impress guests.
I know this may come as a shocker, but in Southern California we have two months out of the year where the weather can almost be unbearable. In August and September the heat is so suppressive that everything can slow down to a snails pace. Thank God it is usually not the entire two months, although there have been some years where it felt that way. Outside of grilling and salads, cooking is absolutely unheard of when you feel like you are living and breathing in a giant oven. Fast and tasty, with minimal preparation is the name of the game during these dog days of summer. That is where these Summer Smoked Salmon Sandwiches come to the rescue. They are easy, light, and refreshing yet incredibly satisfying.
Tips about Summer Smoked Salmon Sandwiches:
- Making one of these beautiful sandwiches is one of my favorite things to eat on hot summer nights when I am tired and don’t feel like cooking but I still want to eat healthy. It literally takes just minutes to assemble and is a refreshing alternative to salads. To be completely honest, these sandwiches are actually great all year long.
- Anyone who cares about their health knows that getting enough omega-3 fatty acids is crucial to maintaining optimal heart and brain health. These Summer Smoked Salmon Sandwiches are a wonderful way to accomplish this. Ahhh, but I bet you have heard that smoked salmon (or in other words lox) is inferior to fresh salmon in the fatty acid profile. Thank goodness for the wonderful people of Harvard for straightening this out (1). Just remember that the sodium levels are still high though, so just don’t eat this all summer long. Also my personal preference is always going to be wild caught salmon over farmed raised for numerous reasons above and beyond the following link (2).
- The heartier toasted breads and bagels stand up much better with all the yummy fixings than your average store bought bread. My favorites are the everything bagel, cracked wheat sourdough bread and the sesame flavor of Ezekiel bread. If you really want to up the nutritional levels then Ezekiel bread, with their sprouted grains, is your best bet. Normally this bread is a little too dense for me but for these Summer Smoked Salmon Sandwiches, it is perfect.
- Oh, all the wonderful possibilities of the topping combinations. The first layer options I used were goat cheese, cream cheese and my lemon dill cream cheese, that was my absolute favorite. Other topping options include, but are not limited to, strawberries, capers, red onions, black pepper, tomatoes, avocado, sprouts, arugula, fried eggs, hard boiled eggs, cucumber, pomegranate seeds, chives, grilled asparagus and eggplant. There is so much creativity that can come into play with all the possible toppings. Just remember adding a little sweet with strawberries or pomegranate seeds works so nicely with the saltier smoked salmon.
- One last tip, pick your favorite toppings only. I am sure there are so many more optional topping choses, but for a quick and easy meal just stick with your favorites and maybe try one new option.
Summer Smoked Salmon Sandwiches
- For the Breads- Choose 4 servings from your favorites listed below or your favorite breads.
- Everything Bagels
- Cracked Wheat Sourdough Bread
- Ezekiel Sesame Bread
- Cheese Toppings/b]
- 8 oz cream cheese or
- 8 oz goat cheese
- 1 lemon for lemon dill cream cheese*optional
- 1 tsp dried dill for lemon dill cream cheese*optional
- Other Toppings- Choose from your favorites or follow combinations from pictures above. Ingredients amounts may vary depending on popularity.
- 4 oz lox or smoked salmon *preferably wild caught
- 1-2 ripe avocados *peeled & sliced
- 8 oz strawberries *sliced
- 1/2 cup pomegranate seeds
- 1 small eggplant
- 1 bunch asparagus
- sm. container fresh chives *chopped
- 1 small english cucumber *cut into coins
- 1-2 cups arugula
- 1-2 heirloom tomatoes *sliced
- 1 sm red onion *thinly sliced
- 1 cup favorite sprouts or micro greens
- 1/4- 1/2 cup capers *drained
- 2-4 over easy eggs or
- 2-4 hard boiled eggs
If making Lemon Dill Cream Cheese- Let cream cheese soften for about 10 mins on counter. Place into small mixing bowl. Add dill, about 1 tsp lemon zest and about 1-2 tsp lemon juice. Mix well with either hand mixer or by hand with fork.
If grilling eggplant & asparagus- Slice eggplant into about 1/4 in. steak slices. Lay on cookie sheet and lightly salt to remove extra water. Let sit for about 15 mins. With a paper towel absorb water. Turn slices over and repeat. Once eggplant slices have sweated, spray both sides with an olive oil spray and grill over med/high heat for 4-5 mins per side.
For the asparagus, clean & cut off bottom tough portion. Lay spears on plate and either drizzle with olive oil or spray with olive oil spray. Lightly salt. Grill over med/high heat for approximately 5 mins, turning every min or so.
For hardboiled eggs- Place eggs in small saucepan and cover with cold water one inch above eggs. Place over high heat and bring to a rolling boil uncovered. Cover and turn off heat. Let the eggs sit in the hot water for 6-15 mins. The longer the time, the firmer the egg. Once the time is met, drain and pour cold water over to stop the cooking process. This may need to be done a few times. On the final drain place in refrigerator until ready to peel.
Prepare all other ingredients, toast breads to personal preference and assemble.