Thursday, October 30, 2014

Guacamole & Salmon Sandwiches

We have salmon usually about once a week (if we’ve made it to the super market the weekend before the week gets going). I usually make salmon with a side of veggies & either potatoes or rice or some other starch.  This week I decided to take the salmon to some bread & make these salmon guacamole sandwiches for dinner.  We’ll definitely have these again maybe in a different variation - but salmon on bread is a winning combo for me (& Chris!).

 Ingredients for Guacamole:
  • 1 ripe avocado, pitted
  • 3 scallions (or 1 small onion or 1 large shallot), sliced thin - green & white parts
  • 1 clove garlic, chopped super fine
  • 1 medium size tomato, diced
  • 1 lime, zest & juice
  • 1 teaspoon red pepper flakes (more if you like your guacamole spicy!)
  • salt
Ingredients for Salmon:
  • 3/4 lb wild caught salmon fillet
  • 2 tablespoons olive oil
  • salt & pepper
More Ingredients for the Sandwich:
  • 2 ciabatta rolls or bread cut into large roll sized segments
  • 1 clove garlic, peeled
  • 2 handfuls mixed baby greens
  • 2 teaspoons vinaigrette (optional)
Make the Guacamole!
  1. Mix all the ingredients together in a medium size mixing bowl, mashing the avocado with a fork.
  2. Season with a pinch of salt.
  3. Mix in the red pepper flakes - more if you like more spice!
  4. Set aside. (Cover with plastic wrap & stick in the fridge if you’re not using it right away. I would use it within a few hours otherwise the avocado will brown. It will still be tasty but not as pretty.)
Make the Salmon!
  1. Use this method to make the salmon.
  2. Remove the skin from the fillets.
  3. Cut into equal sized portions. If the fish breaks up it’s ok - it’ll still fit on the sandwich!
Make the Whole Sandwich!
  1. Toast the bread in a 350 degree oven for about 5-10 minutes. Check frequently as to not burn it. The edges should be browned & toasted on the edges.
  2. Remove the bread from the oven & rub each side with a whole glove of garlic.
  3. Toss the mixed greens in a small bowl with the vinaigrette (or serve naked sans dressing).
  4. Lay the bottom of the sandwiches on serving plates. Divide the guacamole & spread half on each sandwich base.
  5. Top with cooked salmon.
  6. Add dressed mixed greens on top of the salmon & close the sandwich. Cut in half.
  7. Serve with a simple mixed green salad.

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