Sockeye Salmon Melt with Fontina Cheese & Tomato Chutney


Sockeye Salmon Melt with Fontina Cheese & Tomato Chutney
Makes 4 Sandwiches


2 - 7.5oz cans of Chinook & Company Canned Sockeye Salmon, drained
½ cup celery – finely chopped
½ a bunch of green onions – root end removed and finely chopped
3 tablespoons cup mayonnaise
3 tablespoons Greek yogurt
8 slices or fontina cheese (or another good melting cheese)
8 slices rustic sourdough bread
1 cup fresh arugula
½ stick butter – softened
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

For the Tomato Chutney: (yield 1-1/2 cups)
2 lbs fresh roma/plum tomatoes – seeded and roughly chopped
2 shallots – finely chopped
½ cup brown sugar
4 tablespoons balsamic vinegar
4 tablespoons fresh squeezed lemon juice (half a lemon)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper


For the tomato chutney:
1. Place all ingredients in a medium pot – bring to a simmer uncovered and reduce hear to low. Continue to cook stirring occasionally until the mixture has reduced and thickened – about 1-1/2 to 2 hours.  Let cool completely and set aside

*Chutney can be made ahead and stored in an airtight container in the refrigerator for up to a month

For the sandwich:
2. In a large bowl combine the canned salmon, celery, green onion, mayonnaise, Greek yogurt, salt and pepper. Gently stir to combine, breaking up salmon slightly. Set aside.

3. Heat a non-stick skillet over medium low heat. Butter the outside of the bread slices generously and place buttered side down in the skillet. Spoon chutney on one side of the bread and cover with two slices of the fontina cheese. On the other side of the bread place ¼ of the salmon mixture, cover with a lid and toast in skillet until cheese is melted and the bread is golden brown. Remove from skillet and top with a handful of arugula and close the sandwich.

Serve immediately