By 300 Sandwiches
Last week, E spoke on a panel on responsible sourcing of diamonds at the Jewelers of America conference in New York. Diamond dealers and industry executives were interested in hearing his painstaking quest to find my ethical, conflict-free diamond engagement ring, which, if I do say so myself, is absolutely beautiful.
E searched for months for every diamond in my ring, going to various dealers and demanding that the diamonds be from a company that has good business practices and is environmentally friendlier than most. I’m proud to say I know very likely where my diamond comes from, and my friends are impressed when we tell them the story behind the bauble.
After E’s informative panel, I felt like he deserved a good meal. I whipped up this savory blackened salmon sandwich with avocado mash and mango once we got home from the city. Cooking only took 30 minutes from start to finish, and I fed this to E on the couch while he sat with his feet up, browsing the Internet on the latest news in diamond mining. Things my fiancé reads these days: state department reports on diamond trade, Rough & Polished magazine and De Beers financial filings.
Whatever keeps you wanting to buy more diamonds, E. I’ve got nine other fingers that are okay with that.
1 pound salmon
3 tablespoons blackened seasoning*
1 tablespoon olive oil
1/2 red onion
1 whole avocado, sliced
1/4 cup cilantro
1 tablespoon lime juice
1 teaspoon black pepper
1/2 mango, chopped
1 cup arugula
salt and pepper to taste
slice of crusty, thick bread
* I made my own blackened seasoning with 1 1/2 tablespoons paprika, 1 tablespoon each of garlic powder, thyme, black pepper, and a teaspoon each of cayenne, dried basil and dried oregano. Combine in small bowl until well blended.
Make avocado mash: mash avocado and 1/2 tomato into a small bowl until smooth. Toss in cilantro and lemon juice and mix with fork. Cover and refrigerate until ready to use.
Take your blackened seasoning and rub all over salmon. In a skillet over medium heat, cook salmon for 2 to 3 minutes, flesh side down, then flip with spatula and cook another 5 minutes with the skin side down. Remove from heat when down, and let cool.
Stack greens, salmon, red onion, avocado mash and chopped mango on piece of bread. Serve with salad or chips. Makes about 4 sandwiches.