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Salmon & Watercress Sandwich with Paprika Mayo

Salmon & Watercress Sandwich

1 # salmon fillet
1 bunch of watercress
6-8 slices sourdough bread
1/4 – 1/2 cup mayonnaise
3 teaspoons paprika, or more to taste
squeeze of lemon


Grilling Salmon

Paprika Mayo

Grill, bake or poach salmon until cooked through. (To poach, put the salmon in a pan with about a cup of water, cover, and bake at 375 for approx 15 minutes.)

Mix the paprika and lemon with the mayonnaise.

Chopped Watercress

Wash watercress well. You can leave the stems on, or chop them off.
Toast the bread,  spread with mayo, top with salmon and watercress.

Recipe Time: 20-30 minutes
Approximate Servings: 3-4 sandwiches

  • Watercress is a green that can be found in the produce section of most grocery stores. If you can’t find watercress, arugula has a similar flavor.
  • If you chop the watercress stems off and only use the leaves, save the stems and dice them up in salad, pasta, or saute with meat or other veggies.
  • If you can, buy paprika that has been imported from Spain or Hungary. It has more flavor and character.
  • This sandwich can also be served as an appetizer – use toasted slices of baguette and set the mayo, salmon and watercress on top

    An appetizer version

Salmon and Watercress Sandwich with Paprika Mayo by J. Meier and The (modern) Busy Girls Cookbook

3 Comments leave one →
  1. James Kiester permalink
    January 14, 2010 8:08 pm

    This’d be good with smoked salmon too.

    • January 26, 2010 7:53 pm

      Mmmm. Good suggestion. Although I can never find any smoked salmon in Southern CA that is as good as the salmon sold at Jack’s Fish Spot in Pike Place Market.


  1. Salmon and Watercress Sandwich with Paprika Mayo « The (modern) Busy Girls' Cookbook

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