Salmon Sandy

As previously discussed, we’re always looking for fun/creative ways to enjoy salmon because its not exactly the favorite water-dwelling creature of my wife. That, and the fact that when I was first learning to cook, I prepared it identically the first maybe 100 times we ate it. That will peach melba anything for a person.

(‘peach melba’ is the term I use to describe when you wake up one day and suddenly no longer enjoy – or are repulsed by – a flavor or food. When I was 11 years old, I’d come home from school and have a peach melba flavored yogurt every single day for about four months. One day, I opened it and was forever disgusted by the thought of peach melba yogurt. To this day, I don’t fully enjoy peachy cream items).

Personally, I am distinctly not peach melba’d on salmon and could have it literally every day. So when I was at Whole Foods ‘just browsing,’ and came across the fresh, wild caught Coho salmon for an eye-popping $12.99, I had to jump on it and figure out a way to present without being too salmony. Sandwiches are always winners, and with fish like this there is no need to bring too much to the party – simple, easy, colorful and pleasing as peach melba pie, this salmon sandwich is a winner for any lunch and dinner.

 

salmonsandy

Ingredients

  • 1 strong sandwich roll, I used wheat.
  • 2 tbsp., mixed oil (EVOO + canola)
  • 1 lb., fresh salmon
  • sliced red onion
  • sliced tomato
  • sliced jalapeño
  • non-wilting lettuce
  • salt, to taste
  • pepper, to taste
  • brown sugar, to taste
  • cayenne pepper, to taste
  • ancho chili powder (optional)

sauce:

  • 3 tbsp, mexican crema
  • juice from 1 lemon
  • 1 tsp, cholula
  • fresh fennel (dill is fine)
  • garlic powder
  • salt, to taste
  • cayenne pepper, to taste

Directions

  • mix together all ingredients for sauce, taste to make sure flavors are in balance, refrigerate
  • season salmon vigorously with all seasonings
  • let rest for 20-30 minutes
  • preheat oven to 350º
  • heat skillet to medium-high, add oil and heat until shimmering
  • add salmon for three minutes or until starting to get nice crust
  • flip, heat for three minutes
  • lightly toast sandwich rolls
  • place in oven to finish for two/three minutes until correct texture is achieved
  • let salmon rest for two minutes
  • spread sauce on both insides of rolls
  • add salmon to rolls, construct sandwich with proper ingredients
  • crunch through your first luscious bite and wonder why you’d get a fish sandwich anywhere else

 

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