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seattle sunset

KCintheKitchen avatar
Recipe by
KC Quaretti-Lee
@KCintheKitchen
New Port Richey, FL

I grew up in the Northwest and have always loved salmon but it wasn't until I created this sandwich that my husband started to feel the same. Enjoy!

yield 2 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For seattle sunset

  • 6 oz
    cream cheese
  • 2 Tbsp
    lemon juice
  • 1 tsp
    lemon zest, grated
  • 2 Tbsp
    dill pickle minced
  • 5 Tbsp
    olive oil, extra virgin divided
  • 1
    red onion thinly sliced
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/3 c
    dried blueberries
  • 1/3 c
    fresh or frozen blueberries
  • 8 oz
    smoked salmon
  • 4 oz
    fresh baby spinach
  • 4 slice
    walnut bread

How To Make seattle sunset

  • 1
    Cream Cheese Spread: In a small bowl beat together cream cheese, lemon juice, lemon zest and dill pickles.
  • 2
    Onion Relish: Heat 3 tablespoons olive oil in large sauté pan over medium heat and add sliced onions, sprinkle with salt and pepper. Cover, stirring occasionally for about 10 minutes until onion is softened, tender and slightly browned. Stir in dried blueberries and set heat to low, replace lid and continue cooking for 5 minutes. Turn off heat, stir in fresh or frozen thawed blueberries, cover to keep warm.
  • 3
    Sandwich Assembly: Heat grill pan over medium heat. Brush one side of each bread slice with olive oil. Place oil side down on grill pan until browned, about 2 minutes. Remove bread from grill pan and spread toasted side generously with cream cheese mixture. Top with smoked salmon then onion relish and baby spinach. Top with second slice of bread toasted side down. Brush top with olive oil and place oiled side down on hot grill pan until toasted and nicely browned, about 2 minutes. Brush unoiled top with olive oil and carefully flip over to toast until golden brown, another 2-3 minutes. Cool slightly before cutting in half.
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