The Recipes

Cured Salmon Flatbread

Stop it.  Just stop it.  Stop bringing the same sad turkey sandwich for lunch to your desk.  Abandon those disgusting frozen Lean Cuisine meals.  And please, please, PLEASE out of respect for your coworkers, don't heat up fish, curry, or processed crap.  Leave the canned tuna and chicken at home, too, along with the egg salad.  Your coworkers will thank me, and no one will have to smell that all day... and then the next morning when the odor still lingers.  Think about your office like an airplane: confined and shared air space.  It just isn't right.

That being said, bring something that is going to make you feel luxurious right there at your desk.  I saw in a foodie magazine a while back that they recommended bringing a tiny cutting board and a small knife to keep in your desk.  Think about it - even in a pinch, you could throw some great cheese, salami, some olives, and a bit of fruit into a container and gobble it up like it's some great plate at a nice restaurant.

For this one, the salmon got cooked at home, so there was no heating and smelling up the office.  I had some citrus-cured salmon, but you could easily use smoked or quickly cook some thinly-sliced fresh salmon.

Cured Salmon Flatbread

Serves: 1     Time: Blink of an eye     Difficulty: Easy Peasy

INGREDIENTS:

- 1/2 piece flatbread

- 1/4 c. Greek yogurt

- 1 T. prepared horseradish

- 2 oz. salmon

- 1 radish, thinly sliced

- 1/4 c. greens

- 1/2 lemon, juiced

- a few slices of onion

- 4 kalamata olives, sliced (optional)

- salt

- pepper

- cooking spray

DIRECTIONS:

Toast the flatbread.

Heat a saute pan.  Spray it with cooking spray and add the salmon.  Cook the slivers for just about a minute per side.

Combine the horseradish and yogurt.  Season with salt and pepper.

Smear the yogurt mixture on the flatbread.  Top with the salmon and onions.

Toss the greens in the lemon juice.  Scatter them over the salmon, then add the radishes and olives.  Slice and serve.