I found myself on my own for dinner the other night, so I decided to make something that nobody in the house would like. Pursuant to that, I defrosted some Salmon and broke out my jar of Horseradish! We also had some artisan bread (not homemade) that needed to be used and some yellow tomatoes we’d plucked from the garden a day prior, so sandwiches became the natural result!
Time: 15 Minutes
- Salmon Fillet
- Bread of your Choice
- Toppings. We went with:
- Field Greens
- Yellow Tomato
- For your Sauce:
- Smoked Paprika (regular will do in a pinch)
- Grated Horseradish
- Whole Grain Dijon Mustard
- Rich Hot Sauce like Tabasco
- Heat a cast iron pan with some oil in it. As the oil heats, pat your salmon dry with a paper towel.
- When the oil’s hot, place your salmon in. Cook for about 4-5 minutes, flip, and cook the rest of the way until the skin turns to a soft pink colour with some browning, and the flesh flakes easily.
- As your salmon cooks, mix all of your sauce ingredients (relative amounts per your taste preferences), and spread the sauce on both slices of your bread.
- Arrange your sandwich toppings on your top piece of bread.
- When you’re salmon’s ready (145 degrees F internal temp as read on a digital meat thermometer), place it on your bottom piece of bread.
- Plate, devour, and enjoy!