Friday, January 30, 2015

Broiled salmon sandwich


Salmon is my favorite fish. I'm quite sure of it. At least for today. Maybe tomorrow I will switch to tuna. Fresh tuna. But today is salmon celebration day! This sandwich was unbelievably tasty. An amazing pescatarian  meal. And though vegetarians may find it fishy that under my vegetarian labels many fishy dishes appear...I will hold to my perspective that fish is just not meat.

Ingredients
2 rolls
2 tbsp mayo
2 cloves garlic
1 avocado
4 sweet tomato slices
4 lettuce leaves
0.5 tsp lemon pepper
2 tsp lemon juice
1 tsp Sriracha hot sauce
8 oz salmon filet
1 tbsp olive oil
1 tbsp lemon juice
salt


Preparation
Rinse the salmon and place into a plastic bag with the olive oil and 1 tbsp lemon juice. Allow to sit for 30 minutes. Preheat oven on broil, with rack 6-8 inches from the broiler. Place a cookie rack onto a baking sheet. Remove the salmon from the marinade and sprinkle with salt. Place skin-side-down onto the cookie rack and broil for 8 minutes. Flip and broil the other side as well. Be careful, the skin burns easily!

Cut the avocado in half and remove the seed. Mash the meat up with a clove of crushed garlic, salt, Sriracha and 2 tsp lemon juice. Set aside.


Take the lemon pepper and the other clove of crushed garlic. Mix well with the mayo and set aside.

Spread the bottom part of each roll with the garlic aioli. Place a lettuce leaf on top. Spread out the broiled salmon pieces on the lettuce. Top with the avocado spread.


Slice the tomatoes on top and add another lettuce leaf. Cover with the top of the roll. I actually prepared this also as an open-faced sandwich...it was delicious, albeit a little messy. If you need to reduce carbs, you may wish to try this.

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