Cooking onboard - Favorite dishes, fishes, and recipes
Spicy Wild Salmon Sandwich
From Salmon, Desserts and Friends
To keep sandwiches from becoming dreaded deck food throughout the long summer salmon season, I came up with this flavorful spicy wild salmon sandwich from my husband’s love of his salmon hot and sweet.
Ingredients2 tablespoons brown sugar
1 ½ teaspoons chili powder
1 teaspoon ground cumin
4 (5-ounce) wild salmon fillets, skin and pin bones removed
1 tablespoon olive oil
2 teaspoons jalapeños, canned or
½ cup mayonnaise
4 Kaiser rolls or French bread, split and toasted
crisp lettuce leaves
DirectionsIn a small bowl, stir together jalapeños and mayonnaise. Spread on cut sides of rolls.
On a plate, stir the brown sugar, chili powder and cumin. Press tops of salmon fillets into spice mixture.
Heat a large skillet over medium-high heat until hot. Add oil, heat until hot. Add salmon, spice side down, cook 2-3 minutes or until browned. Turn salmon and cook another 3-4 minutes or until salmon begins to flake. Place salmon on bottom half of roll, top with lettuce and sliced tomatoes. Cover with top half.
Pear Salad with Gorgonzola
San Juan Classics II Cookbook
Janice Veal & Dawn Ashbach
A perfect salad for fall, when pears are at their best. The toasted walnuts complement the crisp, fresh pears and the creamy, rich Gorgonzola. G cup chopped walnuts MUSTARD VINAIGRETTE (see page 46) 1 bunch red leaf lettuce 2 fresh chilled pears (Bartlett, Bosc, d’Anjou) N cup crumbled Gorgonzola cheese 1. Preheat oven to 350°. In a small oven-proof dish, toast walnuts for about 5 minutes. (Or toast in the microwave on high, about 2 minutes.) Set aside to cool. 2. Prepare Mustard Vinaigrette. 3. Tear lettuce into bite-size pieces and place on individual salad plates. Core and slice pears into thin wedges, lay on greens. 4. Sprinkle toasted walnuts and crumbled cheese over greens and pears. Pour vinaigrette over salad and serve