Peach salsa and fresh fish always go well with each other.  This recipe asks for a small amount of smoked salmon per sandwich and so portioning is made easy when you buy the right fillet.  The Smoked Salmon 4 Pack found on the Online Specials page allows you to have salmon on hand with out risking the fillets drying out because of an open pack.  Each envelope is portioned with 6oz. of high protein smoked salmon designed for convenience and portability.  The Smoked Salmon 4 Pack is great for outdoor excursions and camping trips.  The 4 Pack is currently on sale so stop by the Online Specials page.

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

By Manami
Added January 15, 2010 (


1 tablespoon sugar
2 tablespoons jalapeno peppers, seeded and finely chopped (WATCH YOUR EYES)
2 cups fresh peaches, peeled and chopped
1 tablespoon fresh lime juice
1/4 cup sliced onion
2 tablespoons fresh cilantro, chopped
4 sourdough English muffins, split & toasted
8 ounces gruyere cheese
8 ounces smoked salmon


1 Preheat broiler.

2 Combine sugar, jalapeno peppers,
peaches, lime juice, green onions, cilantro & set aside.

3 Arrange muffin halves in an even layer on a baking sheet.

4 Top each muffin half evenly with the cheese; place pan 6 inches below the
broiled eleements; broil 3 minutes or until cheese melts & muffins are toasted.

5 Remove the pan from oven.

6 Top each muffin half with about 1 to 2 tablespoons of salsa and approximately 2 oz of smoked salmon.

7 Serve immediately with a salad of baby greens, a vinaigrette & a nice bottle of wine!