Salmon Sandwich

• 3 tablespoons finely chopped red onion
• 2 tablespoons fresh lime juice
• Grated zest of half a lime
• Kosher salt and freshly ground black pepper
• 1/4 cup, plus 2 tablespoons, mayonnaise
• 15 ounces canned skinless, boneless salmon, drained and broken into pieces
• 1/4 cup finely chopped celery
• 1 tablespoon capers
• 1 tablespoon chopped chives
• 10 slices white bread
• 2 1/2 tablespoons butter, softened

1. In a large bowl, combine the red onion, lime juice and zest and a pinch of salt and pepper.
2. Let sit for 5 minutes.
3. Whisk in the mayonnaise; then fold in the salmon, celery, capers and chives.
4. Season to taste with salt and pepper.
5. Butter each slice of bread on one side.
6. Place a large nonstick or cast-iron skillet over medium-high heat.
7. Toast the bread, butter side down, until browned.
8. Spread the salmon salad on the untoasted side of half the slices.
9. Top with the other slices, buttered side up.

red onion, lime juice, lime, kosher salt, mayonnaise, skinless, celery, capers, chives, white bread, butter

Taken from cooking.nytimes.com/recipes/11980 (may not work)