Salmon Focaccia Melt

Salmon Focaccia Melt (Makes 4 Servings)

¾ cup plain nonfat yogurt
2 tablespoons finely chopped onion
1 tablespoon minced fresh dill
½ teaspoon grated lemon zest
5 ounces skinless boneless drained canned water-packed salmon, flaked
¾ ounce part-skimmed mozzarella cheese, grated
Two 4-ounce focaccia shells

1. Preheat oven to 450 degrees F.
2. In small bowl, combine yogurt, onion dill and zest
3. In separate small bowl, with fork, combine salmon, cheese and ½ cup of the yogurt mixture; spread half of the salmon micture onto each focaccia shell. Place shells onto nonstick baking sheet; bake 7 minutes, until golden brown and heated through. Cut focaccia shells in halves; serve with remaining yogurt mixture.

Ok I literally typed this out of the cook book!

But I wanted to add that I did not have all of the ingredients they called for so I had to make "numerous" substitutes!

1. I didn't have any non fat yogurt so I had to use the fully fattened up plain yogurt that I had in the fridge!

2. I also didn't have fresh dill so I used the dried dill I had in the seasonings cupboard above the oven!

3. I didn't have a lemon to grate the peel off so I used lemon juice!

4. I didn't have a 5 ounce can of Salmon I only had a 15 ounce can so I had to triple the entire recipe and it was sooo yummy I'm bloody glad I did!!!

5. I didn't have any "part-skimmed" mozzarella cheese, all I had was fully fattened shredded mozzarella cheese!! Who the heck buys part skimmed anything you either want all the fat or none of the fat the way I see it!!!

6. I can't chop anything fine so I had as small as possible sized onions, if I'd attempted anything that fine I would have chopped the tip of my finger off!

7. And of course the bakery in my grocery store did not have focaccia shells so I had to select a substitute so I bought some gourmet freshly baked larger and flatter than normal biscuits.

Even with all those substitutes and changes if still came out soooooooo yummy that I can't wait to make it again, well, that's once the left overs from the 15 ounce can of salmon is gone, now I see why they only called for 5 ounces! LOL

Tonight I'm making crustless tuna quiche!!! stay tunned!