By Gavin Wisser
I love salmon - to me it's the king of all the fish from the sea -
and I've gotten in the habit of cooking up an extra fillet when we're
making dinner just so I can make this sandwich the next day. There
endless possibilities for an extra salmon fillet, including this awesome
sandwich, but you can also make a salmon salad with spinach and a red
wine vinaigrette, or just eat it with a little mustard on some crackers.
I've made this salmon sandwich a couple of ways now. One of which was the classic tuna salad style wherein you mush the fish up with mayo, pickles, and a little dijon mustard and smoosh it on some bread - that was pretty darn good but it lacked the pretty appearance of this version. The much prettier version can be made with an adulterated, unsmooshed fillet garnished with Pickled Onions (a revelation in their own right), Dijon Mustard, fresh baby Arugula, and a generous smear of Mayo augmented with some diced Cherry Peppers.
Cherry Peppers are sold in jars near the pickles, olives, and jalapenos. They have every bit of the flavor of jarred jalapenos but with none of the heat (and though we love jalapenos, sometimes they can be a little overpowering). Cherry peppers are amazing in this mayo. They lend tang, sweetness, and depth and it's super easy to knock out a big batch with extra for later (which I heartily recommend, trust me you'll want more).
Butter and toast some sliced Ciabatta and you've got yourself the makings for the best sandwich ever. If you can find Ciabatta Rolls you can make some mean Salmon Sliders.
Ingredients:
Combine a 1/4 cup of Mayo with 3 diced Cherry Peppers
Instructions:
I've made this salmon sandwich a couple of ways now. One of which was the classic tuna salad style wherein you mush the fish up with mayo, pickles, and a little dijon mustard and smoosh it on some bread - that was pretty darn good but it lacked the pretty appearance of this version. The much prettier version can be made with an adulterated, unsmooshed fillet garnished with Pickled Onions (a revelation in their own right), Dijon Mustard, fresh baby Arugula, and a generous smear of Mayo augmented with some diced Cherry Peppers.
Cherry Peppers are sold in jars near the pickles, olives, and jalapenos. They have every bit of the flavor of jarred jalapenos but with none of the heat (and though we love jalapenos, sometimes they can be a little overpowering). Cherry peppers are amazing in this mayo. They lend tang, sweetness, and depth and it's super easy to knock out a big batch with extra for later (which I heartily recommend, trust me you'll want more).
Butter and toast some sliced Ciabatta and you've got yourself the makings for the best sandwich ever. If you can find Ciabatta Rolls you can make some mean Salmon Sliders.
Ingredients:
- 4 to 6 oz Seared Salmon Fillet
- 2 Mini Ciabatta Rolls or a Ciabatta hunk split sideways-wise
- A handful of Arugula
- Cherry Pepper Mayo
- Dijon Mustard
- Pickled Red Onions
Combine a 1/4 cup of Mayo with 3 diced Cherry Peppers
Instructions:
- Butter the bread and toast it, butter side down, on a skillet over medium heat until toasted. A couple minutes.
- Sprinkle the Salmon with Salt & Pepper and sear it in a drizzle of Olive Oil over medium heat until it's 2/3 cooked through, then flip it and sear for another couple minutes
- In the meantime smear one half of the bread with Dijon and the other with some Cherry Pepper Mayo
- Layer on the Arugula, Salmon, and Pickled Onions.
- Enjoy!
Want to find more great recipes? Check out http://thehautekitchen.com and see
what we're eating!
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