|15 min||0 min||4|
|2 fillet (170g)||Atlantic salmon, wild (Leftovers, skin removed, fish flaked.)|
|2 green onion (stem)||Green onion (finely chopped)|
|1 tbsp||Lemon juice (fresh squeezed)|
|1 tsp||Lemon peel (zest) (finely grated)|
|1/2 cup||Mayonnaise, vegan (or olive oil mayonnaise)|
|8 piece (2oz)||Focaccia|
Place first 4 ingredients in medium bowl; stir in mayonnaise to taste. Season with salt and pepper. Halve each bread square horizontally. Top 4 pieces with arugula, then salmon; cover with remaining bread.
Great way to utilize last nights salmon dinner, for a healthy packed lunch.