Sorry about the picture ran out of cabbage. My favorite variation on this sandwich is to slice the salmon into about 1′ or so cubes before spicing and cooking. I think it makes a tastier and easier to eat sandwich. I also add lemon squeezed and at times replace the half of the mayo with tarter sauce.
4 salmon steaks or fillets, about 6 oz. (180 gr.) each, boned and without skin.
4 slices cut from a baguette or hoagy roll, each about 6" (15 cm.) long, split lengthwise and
with some of the inside bread scooped out
1/2 cup each red and green cabbage, shredded
8 slices tomato
1/4 cup mayonnaise
1/4 cup Cajun spice mixture
salt and pepper to taste
oil as required
Note: Because the blackening process generates a great deal of smoke, be sure to prepare this dish outdoors over hot charcoals and indoors only if you have good ventilation.
I really like Ceviche. I have had it traveling, in Mexico and Costa Rica a number of times, in countless restaurants in the USA. I have had it made with squid, snapper, ling cod, shrimp and prawns, tuna, and a score of unidentified white fish. I have also made it with most of the above ingredients at one time or another. So I guess it was only a matter of time until I tried making ceviche with salmon.
Don’t get me wrong both my parents were good cooks, but for this aberration - the dreaded salmon loaf. This is as close as I will bring you to salmon loaf. (Dreaded memories of a bland - even for a kid - bready, fishy baked thing with cream sauce over it)
7.5 oz canned or smoked salmon
1 onion, chopped
2 cloves garlic, minced
1 T olive oil
1 or 2 red potatoes, diced
2 cups milk
salt & pepper
Cilantro or chopped green onion for garnish
Saute the onion and garlic in the olive oil until softened. Add the diced potato and most of the salmon. Reserve a bit of the salmon to add at the end, so there are some nice whole chunks. Cover with the milk, and simmer until the potatoes are soft, about 20 minutes. Add salt and pepper to taste, and sprinkle with a few torn parsley leaves.
There have been a number of taste tests comparing Farmed to Wild Salmon.
Surprisingly Farm salmon has held it’s own in several of them. I my personal experience, the harvest method, handling post harvest and species make the most different. When I had the opportunity to have fresh caught troll silvers and freshly harvested farmed silver salmon I was not able to choose between them based on taste.
June 22, 2000
At blind taste test conducted at The luncheon at Restaurant Nora coincided with SeaWeb’s release of a national poll on concerns surrounding fish farms by conservation groups, diners evaluated the flavor, texture, mouth feel and color of wild salmon and farmed salmon, which were prepared the same way.
My Favorite, It is heavy on the salmon, depending on the way your salmon is smoked you may want to increase the mayonnaise to add moisture. these recipes do not have the traditional mustard and paprika toppings, feel free to add them if you miss them. This can also work with leftover baked or poached salmon as long as it is still moist and was not over cooked.
1/4 pound smoked salmon, coarsely chopped
2 tablespoons cream cheese, whipped gives a nice easy consistency
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
Freshly ground white or black pepper
4 large hard-cooked eggs, peeled and halved lengthwise
Anyone that has spent some time on the blue water should give a shout out once in a while to the men and women that watch over them. In the US most of the deep water lifesaving is done by the US Coast Guard a Governmental Agency. They do have a foundation and supplements their operations and it is a charity that has recieved a 4 star rating for efficiancy of operation.
Ross bought it to our attention that in the UK they are privately funded Charity.
I recently added a change to my blog so comment links are followed, sharing the interest and love you have shown this blog. When figuring out how to do this, I ran across Top Comentators plugin that will let me show the top 5 commentators on www.cookingsalmon.net.
Thanks Business Blogger for the tip, he has a lot of useful information for the blogger interested in developing a more professional approach to their blogging efforts.
Deviled EGGS and Salmon
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