Sandwiches


Delicious Salmon*

Delicious Salmon*

These burgers, slightly modified from Cooking Light’s version, were delicious, and I can’t wait to try them with tuna.  We broiled salmon over the weekend, and after putting a BBQ rub on what was clearly way too much fish, I decided to make half into burgers.  All of the fish already had a mixture of cumin, garlic powder, chile powder, smoked paprika, brown sugar, and onion powder on it.  I used the rubbed fish to make burgers, froze them at my mom’s, and am waiting to see if they wind up delicious or very interesting (and not necessarily in a good way).  The recipe below, however, I’ve prepared and really like, even as leftovers the next day.

Ingredients

Fruity Spread:

  • 1 tablespoon fresh cilantro, chopped
  • 3 tablespoons light mayonnaise
  • 2 tablespoons fresh mango, finely chopped
  • 1 tablespoon fresh pineapple, finely chopped
  • 1/8 teaspoon lime rind, finely grated
  • 1 teaspoon lime juice, freshly squeezed
  • 1 tablespoon green onions, chopped

Burgers:

  • 1/4 cup green onions, white and green parts, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • 1-3 chipotle peppers in adobo (to taste), finely minced (I’ve also used jalapenos)
  • 1/4 cup panko breadcrumbs (or whatever kind is in the cupboard)
  • 1 egg white
  • 1 3/4 lb fresh wild Alaskan salmon, skin removed, cubed
  • Cooking spray
  • 2-3 pieces of Romaine or green leaf lettuce
  • Whole wheat English Muffins

Preparation

  1. Combine all fruity spread ingredients in a food processor, and pulse until smooth.  Cover and chill.
  2. Combine onions, cilantro, juice, and peppers in food processor.  Pulse until well combined.
  3. Add panko, egg, and salmon.  Process just until well blended.
  4. Form into four patties.  Cover and freeze for at least 45 minutes.
  5. Prepare grill or heat grill pan/skillet over medium heat.
  6. Remove patties from freezer and spray both sides with cooking spray.  Grill/cook for about 5 minutes per side until nicely browned and/or cooked to taste.
  7. Toast or broil the English muffins.
  8. Serve salmon with fruity mayo, lettuce, and muffins.

Yields 4 servings/burgers

*All for you, Jame.  All for you.

French toast has me thinking soooo much of Monte Cristos that I had to make them.  Pick some lunch meat(s), cheese(s), and bread, and, just for Jame, dunk it in her favorite: egg.  Fry it all like French toast, make a simple sauce for dipping, and it’s like eating breakfast and lunch and dinner all in one.

Monte Cristo with Berry Dijon Sauce and Fruit

Monte Cristo with Berry Dijon Sauce and Fruit

Ingredients

  • Jelly/Preserves (fruits of the forest, raspberry, etc.)
  • Dijon mustard
  • Orange juice (usually a splash or two)
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • Freshly ground black pepper
  • Turkey/Ham/Roast Beef (or any combo of the three; even salami or pepperoni would be delicious, I’m sure)
  • Cheese (Swiss is nice)
  • Bread (French is a good pick)
  • Butter or cooking spray
  • Powdered sugar

Preparation

  1. To prepare the sauce, combine equal parts jelly and mustard (about a tablespoon or so of each) with a splash of juice in a small bowl.
  2. To prepare sandwiches, combine egg, milk, and pepper in a shallow dish.
  3. Make sandwiches with the meat, cheese, and bread.
  4. Dip both sides of each sandwich into the egg mixture.
  5. Place sandwiches in a large nonstick skillet coated with cooking spray/butter over medium heat.
  6. Cook for 2-4 minutes on each side or until bread is golden brown.
  7. Sprinkle with powdered sugar.
  8. Serve sandwiches with sauce.

Yields a few sandwiches (enough egg mixture for 3-4 sandwiches)