A couple of weekends ago Ross and I grabbed dinner at the Stoneyfield Cafe in Falmouth. For Portland peeps, this is a great, organic, locally sourced place, owned by Stoneyfield Farms, to grab a quick bite to eat . If you remember O’Naturals, they have pretty much the same menu. Oh, and they also donated an amazing spread to SWAPmaine and volunteered time (thanks Jessie!). Anyways, we go there every so often since we always seem to have a coupon and the food is tasty.
Last time we went I got the “Wild Salmon” which offered wild Alaska salmon, goat cheese and roasted root veggies on flat bread. These are some of my favorite things, so I was pretty into it and knew I had to recreate it at home.
It has become my new go to meal. Since I’m cheap and lazy I used canned salmon (the wild Alaska kind with no bones or skin). In this recipe it’s perfect, you don’t miss the texture of a filet and it’s so much less expensive. The savory qualities of the salmon balances perfectly with the tangy, creamy goat cheese, sweet, roasted squash and the vibrant flavor of the Herbs de Provence. Give it a try on a lazy week night when you have an old squash and a can o’ fish laying around. You’ll feel sorta fancy while remaining a frugal fanny.
For the salmon:
one 6 oz. can salmon (wild Alaska, boneless/skinless)
2 tbsp. mayo (I used low fat)
1 tsp. Herbs de Provence
1/4 tsp. salt
pinch black pepper
For the squash:
1 butternut squash
1 tbsp. olive oil
salt and pepper to taste
any kind of bread you wish (I used Trader Joe’s whole wheat naan – it doubles as a great flatbread)
goat cheese (about 1 tbsp. per sandwich)
1.) Pre-heat the oven to 400*F. Peel the squash and cut the “neck” part off. Cut the “bulb” part in half and scoop out the seeds. Cut the squash into slices about 1/4″ thick, 2″ long and 1″ wide. You’re going for slices so the lay well in the sandwich. Toss the squash in the oil, salt and pepper and roast for about 25 minutes, until tender.
2.) Meanwhile, combine the mayo with the seasonings in a medium mixing bowl. Open the can of salmon and drain off all the water. Gently fold the salmon into the mayo mixture until combined (but not too mushed up).
3.) Pre-heat a panini press or grill pan. Spread each side of the bread with a bit of goat cheese and add some of the salmon mixture. Top with a few slices of squash, then the other slice of bread.
4.) Grill for a few minutes on each side, until the bread is crispy and the contents are warmed through.