Serves 12
Prep Time 0 minutes
Cook Time 0 minutes

Green Goddess Dressing:
12 oz. mayonnaise
1 oz. white wine vinegar
¼ cup parsley, fresh, roughly chopped
¼ cup green onion, roughly chopped
1 Tbsp. basil, fresh, roughly chopped
1 Tbsp. dill, fresh, roughly chopped
1/8 tsp. white pepper, fine

Roasted Alaska Salmon:
60 oz. Alaska Salmon fillets, cut in 1-oz.
   pieces (will yield about 48 oz. cooked)
3 oz. vegetable oil
1 Tbsp. Kosher salt
1 tsp. black pepper, fine

Puff pastry

1 oz. Green Goddess Dressing
3 oz. mesclun mix
1 rectangle flatbread
4 oz. roasted Alaska Salmon
1 oz. avocado, peeled, chopped  
1 oz. bacon, cooked, chopped 
1 oz. cherry tomatoes, halved
1 oz. hardboiled egg, cut in wedges


Green Goddess Dressing:

  1. Combine all ingredients in a food processor. Process for 60 seconds, or until the herbs are finely chopped and well combined.
  2. Pour dressing into squeeze bottles and refrigerate. Yield: approx. 12 oz.

Roasted Alaska Salmon:

  1. Place salmon pieces in a stainless steel bowl. Add oil, salt and pepper.
  2. Toss gently to coat salmon.
  3. Space pieces apart on a sheet pan and roast salmon for 6 minutes or until internal temperature reaches 145°F.
  4. Gently remove salmon from sheet pan to cool. Refrigerate. Yield: 12 4-oz. servings.


  1. Cut 8"x6" rectangle of puff pastry.
  2. Gently place puff pastry on parchment-lined sheet pan.
  3. Dock (poke holes in) pastry.
  4. Bake until golden brown. Yield: 1 flatbread.


  1. Assemble each fork and knife sandwich in this order: Brush flatbread with ½ oz. (about 1 Tbsp.) Green Goddess Dressing. In a stainless steel bowl, toss Mesclun mix with remaining dressing to coat. Arrange dressed greens on flatbread. Arrange salmon pieces in a line in the center of the salad. Arrange remaining ingredients in lines on both sides of salmon.