Open-faced salmon dinner sandwiches

_ INGREDIENTS

250 mL (1 cup) halved grape tomatoes

450 g (1 lb.) cooked salmon, broken into pieces

60 mL (¼ cup) crumbled feta cheese

2 green onions, finely chopped

30 mL (2 tbsp.) olive oil

45 mL (3 tbsp.) chopped fresh parsley

30 mL (2 tbsp.) drained capers

4 slices toasted rye bread

To taste, salt and pepper

_ DIRECTIONS

CHEF’S SECRET

If you don’t have any cooked salmon on hand, you can use canned salmon.

Combine the salmon, grape tomatoes, green onions, feta, parsley,

olive oil, and capers together in a bowl. Season with salt and pepper.

Mound salmon mixture onto toasted rye bread slices.