Saturday night. 8 PM.
It was an ass-frying 95 degrees today. Asphalt melting, dog sweating, kids swarming the ice cream truck kinda hot. And of course, E was in the mood for a sandwich for dinner.
I needed something that would be refreshing and not require a lot of time around the stove. Tonight was not a pulled pork sandwich kind of evening.
I found a recipe on EatingWell.com for blackened salmon sandwich with only about a half dozen ingredients (see link below). It seemed ideal considering I had to go shopping in the city after a glass of Rose with friends and carting several bags full of electronics and other valuables–in 5 inch wedges (stable, but still highly dangerous). I wanted to use ciabatta or some oversized, crusty bread, as they showed in the photo accompanying the recipe, but Citarella didn’t have. So I settled for English muffins, which I had at home.
I didn’t feel like doing it blackened, since it was so hot and didn’t want to bring fire to our mouths. So I added in a combo of cilantro, lime, pepper, and chives, to add a more cooling sensation to the meal. E was quite pleased with the results.
1 pound wild king salmon
2 tablespoons sour cream
2 handfuls arugula
2 tablespoons cilantro
2 tablespoons chives
2 tablespoons olive oil
salt and pepper to taste
For the avocado mash: mash one ripe avocado with the sour cream. Add juice from half a lime to the mix, plus salt and pepper to taste. Mash until the mixture becomes a spreadable consistency. Mince the cilantro and chives and take a pinch and mix into the avocado mash.
In a separate bowl, dress some arugula with olive oil and salt and pepper.
For the salmon, trim the skin off the side of salmon, then generously season with salt and pepper. Heat up medium sized sautee pan with a teaspoon of olive oil. Cook the salmon for about three minutes each side.
Toast English muffin. Smother one side with avocado spread, then layer a handful of arugula on top. Place the salmon on top of the bed of arugula, then dollop a small teaspoon of more avocado spread as a garnish. Take the leftover cilantro and chives mix and place on top of avocado mash dollop as a garnish.
Serve with coleslaw or corn on the cobb. Watch boyfriend smile as he watches “Star Wars.”
“My young Padawan apprentice,” he told me, in that weird Yoda voice….by
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