1.5 pound of cooked salmon
2 Tbsp of Anne’s Pesto Arrabiata (or try it with Anne’s Spanish Tomato Pesto)
1/4 cup of finely chopped sweet or red onion
3 Tbsp of mayonnaise
2 tsp of finely shredded lemon peel
1/4 teaspoon of salt
One 8 inch round focaccia bread or 1 (12 inch) French bread
Romaine lettuce leaves
Servings: 4
Place salmon in a bowl. Add pesto, onion, mayonnaise, lemon peel and salt. Mix well.
Split bread in half; layer lettuce leaves on bottom half of bread. Top with salmon mixture and top of bread. Cut into four pieces.
