JuliaErik Kim’s Pepperoncini Tuna Salad from The New York Times has been on my list since forever. But when the craving hit, it didn’t feel like fiddling with a can opener and draining. Summer laziness takes unexpected forms.
That day, a piece of salmon in place of canned tuna — 10 minutes at 425°F on a piece of parchment — seemed less labor intense. Also, empty fish cans during summer heat, even rinsed, sitting in a recycling bin until the next pick up which is in two weeks — no.
Croissants felt a bit too buttery for mayonnaise so we lined up our homemade sourdough with arugula and had it open way. Excellent!
WHAT WENT IN
— 1.5 lb salmon filet
— 1/2 cup mayonnaise
— 6 Tbsp chopped pepperoncini
— 2 Tbsp pepperoncici brine
— 2 Tbsp sweet pickle relish
— 2 Tbsp toasted sesame oil
— 1 small garlic glove, minced
— salt & pepper to taste
— 1.5-2 cups thin sliced celery
— arugula for serving
— bread any kind
#food #salmon #Pepperoncini #salmonsalad #fooddiary #cookingathome #cooking
That day, a piece of salmon in place of canned tuna — 10 minutes at 425°F on a piece of parchment — seemed less labor intense. Also, empty fish cans during summer heat, even rinsed, sitting in a recycling bin until the next pick up which is in two weeks — no.
Croissants felt a bit too buttery for mayonnaise so we lined up our homemade sourdough with arugula and had it open way. Excellent!
WHAT WENT IN
— 1.5 lb salmon filet
— 1/2 cup mayonnaise
— 6 Tbsp chopped pepperoncini
— 2 Tbsp pepperoncici brine
— 2 Tbsp sweet pickle relish
— 2 Tbsp toasted sesame oil
— 1 small garlic glove, minced
— salt & pepper to taste
— 1.5-2 cups thin sliced celery
— arugula for serving
— bread any kind
#food #salmon #Pepperoncini #salmonsalad #fooddiary #cookingathome #cooking
Rick G