Monday, March 18, 2013

A food post - Roasted Salmon Sandwich with Chipotle Mayonnaise

I found this recipe here at Season with Spice.  I think you will enjoy checking out this recipe blog, as there are some great recipes here and the photos are so much better than mine.  I'm afraid I don't put too much thought into my food photos, just point and shoot and that's about it.  I should at least try to do things a little more professionally and maybe one day, but in the meantime this is it.


Roasted Salmon with Chipotle Mayonnaise
Makes 2 sandwiches

1/2 salmon fillet
Olive oil
Salt and freshly ground black pepper, to taste
Fresh lemon juice
1 avocado - sliced
Handful of arugua leaves or your choice of leafy greens
Slice of red onion
4 slices of your choice of sandwich bread (try a dark rye for this recipe)

Chipotle Mayonnaise

1/4 cup mayonnaise
2 tablespoons Greek yogurt or sour cream
1 large garlic clove, minced (or 1/2 teaspoon garlic powder)
1/4 teaspoon ground chipotle, or to taste
1 teaspoon honey

Preheat oven to 375 deg. F.

Line a baking pan with foil.  Coat salmon fillet with a drizzle of olive oil, and place it on the pan.  Season the salmon with salt, freshly ground black pepper and lemon juice.

Roast for 15-20 minutes, or until just cooked through (roasting time will depend on the thickness of the fillet).

While the salmon is roasting combine all the ingredients for the chipotle mayo in a bowl.

When the salmon is cooked remove from the oven and flake it with a fork into small pieces.  Add the salmon into the bowl of chipotle mayonnaise and mix well.

To assemble the sandwich add the chipotle mayonnaise-salmon mixture first, then top with red onion, avocado and arugula.  Enjoy!

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What I thought about it.  Lovely recipe and very filling.  I fixed this for lunch one day when Gregg was away on business last week.  The rest I left for dinner and ate it without any bread.  Gregg is not a salmon fan and if I made it again I would buy the salmon for me and his fish of choice.  Fixing it with the drizzle of olive oil, salt and pepper, plus lemon juice, would lend itself to other types of fish.  My salmon tasted really yummy even before adding the rest of the ingredients.  In fact, when I don't want to fuss with a fish sandwich, I would just go ahead, cook the fish and serve it up with a salad.  Yes, I shall definitely look forward to making it again.  

I used a crusty Ciabatta-type bread roll but next time I will try a dark rye as suggested by Season with Spice, and I loved his photos.  The contrast looking much prettier, a lovely presentation and I am taking mental notes!

My thanks to Mark for such a great lunch.