Cedar Planked Salmon Sandwich On The Weber!
In my opinion the BEST way of preparing salmon is on a cedar plank. On this video, I create a killer sandwich with a nice filet of fresh salmon. Check out the links below.
Nature's Choice Cedar Planks:
Craycort Grates:
Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
Ina Garten's Cheddar & Chutney Grilled Cheese | Barefoot Contessa | Food Network
Ina Garten uses sweet and savory chutney to add a new level of flavor to this cheesy comfort food!
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Cheddar & Chutney Grilled Cheese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 6 sandwiches
Ingredients
12 (1/4-inch-thick) slices good bakery white bread
1/4 pound (1 stick) unsalted butter, melted
1 (8.5-ounce) jar mango chutney, such as Stonewall Kitchen
3 cups grated extra-sharp white Cheddar (8 ounces) (see Cook's Note)
Directions
Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
Heat a panini press (see Cook's Note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the Cheddar is starting to melt.
Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.
Cook’s Note
Grate the Cheddar in large shreds on a box grater, as you would grate carrots. For a large amount, you can use the carrot grater blade of your food processor. If you don’t have a panini press, you can make these in a sauté pan with a small skillet on top.
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Ina Garten's Cheddar & Chutney Grilled Cheese | Barefoot Contessa | Food Network
Deep Fried Salmon BLT sandwich -The best BLT Burger
this deep fried salmon blt sandwich was soo good it is by far the BLT i've ever had i wasn't playing any games the secret sauce was just a bonus i ate these things up man they were amazing. This meal works best for brunch, lunch, or dinner Enjoy!
Ingredients:
Brioche Buns
1 Lb Salmon
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tbsp Old Bay
1 Tbsp Dried Parsley
1 Tbsp Adobo
2 Ltrs Vegetable Oil
2 Cups Buttermilk
Thick cut bacon
1 Red Onion
1 Large Tomato
1 Cup Corn Meal
1 Cup All purpose Flour
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tbsp. Old Bay
1 Tbsp Parsley
1 Tbsp Unsalted Butter
1/4 Cup Tartar sauce
1/4 Cup Ranch
1 Tsp Hot sauce
1/4 Cup ketchup
2 Tbsp brown sugar
Directions:
Refer to video for guidance.
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