I use this recipe when I have leftover baked salmon. If I do not think I will have enough for this dish, I add canned salmon. You can also add other ingredients to suit your taste: hard-boiled eggs, minced jalapeno, pickles, celery, etc.
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Melt butter in a skillet on medium-high heat. Add onion; season with salt and pepper. Cook until softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Let cool slightly.
Mix onion and garlic with salmon, mayonnaise, capers, lemon juice, mustard, and parsley until combined. Season with more salt and pepper as desired.
Slice baguette on a bias into 10 or 12 pieces. Place slices on a baking sheet.
Broil for 1 to 2 minutes, watching closely that they don’t burn. Top bread with the salmon mixture. Add a slice or two of tomatoes to each. Sprinkle mozzarella, Swiss, and Parmesan cheese on top.
Broil until cheese is melted and golden, 3 to 5 minutes.
Per Serving: 272 calories; protein 13.8g; carbohydrates 28.2g; fat 11.7g; cholesterol 27.7mg; sodium 505mg.