Ingredients:
1 pkg Coleson's Catch Salmon Fillets
2 c Finely Shredded Cabbage, of choice (mine is Napa)
1 Grated Apple, of choice, skin and all (mine is Fiji)
1/4 c Toasted Almonds
1/4 c Diced Celery
1/4 c Golden Raisins
2 Tbsp Mayonnaise
1 tsp Lemon Juice
Salt and pepper, to taste
Cooking Instructions:
Make the slaw. Cook the salmon any way you prefer. Decide if you want to toast the bread and if you want the sandwich open faced.
Serving Suggestions:
My preference is a single piece of bread, untoasted, half of the slaw piled on, and the salmon on top. Done.
Additional Comments:
This recipe is done as a sandwich, but you could also make it as a wrap. Choosing the right bread is critical, but if you are really not going to eat the bread, skip it. I would choose a dense whole-wheat or multigrain bun or some kind of crusty loaf. Salt and pepper the salmon, squeeze a lemon on it, and set it aside.