Confession ….I am a pescetarian. At least, I have been for the past week anyway…
My daughter came to me a week ago and said she wanted to give being a vegetarian a go, but she still wanted to keep seafood because a) seafood is just too awesome and b) even at 11 years old, she recognizes the importance of protein (putting aside the whole debate on animal vs vegetable sources of protein, I’m just happy she’s thinking about nutrition). I told her “there’s a term that!” and, seeing an opportunity to 1) have a new “thing” with her to bond over and 2) just get her to eat more veggies, I agreed to join her.
What will this mean for Erica’s Recipes? ….nuthin. You may see a few more seafood and vegetarian dishes, but my husband is certainly not signing on to this and I have no intention of changing my healthy 75% / splurge 25% formula. So rest assured, you’ll still get a bit of everything here!
Now about this sammie! I use the word “best” to describe my recipes very very rarely …actually I have only used it once before on this site (see my Sausage Stuffing for the best EV-AH!). But saying I make the best of something is just silly – have I tasted every such-and-such in the world? Do I think I am the best there is? Will other people agree? Cuh-LEARLY no. But I do know this – this sandwich, kept simple with fresh, toasty bread, a little added creaminess, and just a touch of dill – is how this sandwich should be. I have made salmon melts with all kinds of lettuces, herbs, sprouts, cheeses, breads, etc etc etc, but this way right here is the best. It just is 🙂
Update (2/13/2015) – yeah, the no meat thing didn’t last long. My daughter is still hanging in there. I think I made it a week.
- 1 lb salmon, with the skin on
- pinch kosher salt
- pinch fresh cracked pepper
- couple pinches Old Bay seasoning
- 4 slices Muenster cheese
- ~1/2 c Greek yogurt dip with cucumber and dill (such as Oikos brand, available in the dairy aisle) -see *Note below
- 8 slices multigrain Italian bread or other good bakery sandwich bread
- olive oil cooking spray
- Heat oven to 400F.
- Place the salmon, skin-side down on a small bake pan (you can line the pan with foil to make cleanup much easier!). Season with salt, pepper, and, generously, Old Bay. Bake at 400F for ~12 minutes until fish flakes with a fork and is just barely cooked through. Remove from the oven and set aside.
- Put a large, nonstick pan to heat on medium-high heat.
- Lay out the 8 slices of bread. Spread each bread slice with Greek yogurt dip. Place a slice of cheese on 4 slices of bread. Top the cheese with a piece of salmon. Top the salmon with another slice of bread.
- Spray the top of the bread with cooking spray. Also spray the heated pan. Place each sandwich in the pan with the side down that was sprayed with cooking spray. Cook until the bread is toasty. Spray the other side of bread (the side up at this point) with cooking spray and gently flip the sandwich to toast the other side. Serve immediately. Yield: 4 servings.
- If you can't find this dip or something comparable, you can easily make your own! For an example, see #9 on my list of 10 Healthy Snack Ideas for the Workweek.
This is the way I make salmon most often …simply baked.
This sandwich is a sure way to get healthy salmon into my picky one!