Lunch: Salmon and Arugula Tailgater

Recipe courtesy of Brenda Cole, winner of the Cold category at the 2008 Mezzetta Make That Sandwich Contest. Cole adds kick to this salad with horseradish, capers, and fresh dill.

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Salmon and Arugula Tailgater

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 lemons
1 lb. wild salmon steak(s)
1/4 c. mayonnaise
1/4 c. Mezzetta Non-Pareil Capers
4 hard-boiled eggs
1/2 c. Mezzetta Cream Style Horseradish
fresh ground pepper
1/3 c. Mezzetta Extra Virgin Olive Oil
.13 c. fresh dill
4 c. arugula
1/2 c. red onion
Sea salt (fine)
2 French baguettes (at least 20 inches in length)

Instructions

Zest one lemon, and set aside. Juice the zested lemon and set aside.
Set salmon steaks on a large piece of aluminum foil. Pour half of the lemon juice onto the steaks; thinly slice the other lemon, and place the slices on the tops of the steaks. Wrap the foil around the steaks to seal in a packet, put the packet in a pie plate, and bake in a preheated 350 degree oven until just cooked through, approx. 20 minutes. Discard the lemon slices. Set aside to bring to room temperature, and gently break into chunks.
Combine mayonnaise, Mezzetta Non-Pareil Capers, chopped egg, lemon zest, and 1/4 cup of the Mezzetta Cream Style Horseradish in a bowl. Stir to combine. Add freshly ground pepper to taste. Set aside.
Combine the Mezzetta Extra Virgin Olive Oil, remaining lemon juice, and fresh dill in a bowl; whisk together to make a vinaigrette. Start with pouring half of the vinaigrette over the arugula and red onion, and toss to combine and coat; taste, and add more of the vinaigrette as needed. Add salt and pepper to taste. Set aside.
Heat a sandwich grill or a heavy skillet.
Slice bread horizontally; cut the middle of the bread out, leaving 1/2 inch on both top and bottom slices. Brush the sandwich spread on both sides of the bread. Layer sandwich as follows: turkey, salami, prosciutto, black forest ham, cheese, banana peppers, roasted red bell peppers, salt and ground pepper. Close sandwich and cut into 4 equal pieces.
Brush top and bottom of the sandwich with butter. Set sandwich, butter side down in the sandwich grill or skillet. Place a large heavy skillet (or a brick wrapped in foil) on the sandwich to evenly distribute weight. Cook until nicely browned and the cheese is melted, turning once, about 3 or 4 minutes on each side. Repeat for the second sandwich.

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