Subj : 1/14 Nat Pastrami Day 5
To   : All
From : Dave Drum
Date : Wed Jan 12 2022 20:56:00

January 14 - National Hot Pastrami Sandwich Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Pastrami on Rye *
 Categories: Seafood, Breads, Vegetables, Fruits
      Yield: 2 Sandwiches
 
      2    Skin-on salmon fillets
      4 sl Rye bread
      1 c  Sauerkraut
     10 oz Red cabbage
      1    Granny Smith apple
      1    Lemon
      3 tb Thousand Island dressing
      1 tb Honey
      1 tb Whole grain Dijon mustard
      1 tb Pastrami spice blend; black
           - pepper, brown sugar,
           - coriander, ground black
           - mustard seeds & sweet
           - paprika
 
  * w/Red Cabbage & Green Apple Slaw
  
  Wash and dry the fresh produce. Quarter and deseed the
  lemon. Core the apple and slice into thin sticks; toss
  with the juice of 1 lemon wedge to prevent browning. Cut
  out and discard the core of the cabbage; thinly slice
  the leaves. Pat the salmon fillets dry with paper
  towels; season the skinless side with salt, pepper and
  the spice blend.
  
  In a small bowl, combine the mustard, honey and the
  juice of the remaining lemon wedges; season with salt
  and pepper to taste. Slowly whisk in 2 tablespoons of
  olive oil until well combined. In a large bowl, season
  the cabbage with salt and pepper; toss with enough of
  the vinaigrette to thoroughly coat (you may have extra).
  Set aside to marinate.
  
  In a medium pan (nonstick, if you have one), heat 2
  teaspoons of olive oil on medium until hot. Add the
  seasoned salmon fillets, skin sides down, and cook 4 to
  6 minutes per side, or until browned and cooked to your
  desired degree of doneness. Transfer to a bowl. Using a
  fork, flake the cooked salmon into small pieces,
  removing and discarding the skin. Set aside to cool
  slightly. Drain off and discard any excess liquid from
  the bowl. Wipe out the pan.
  
  Place the bread slices on a clean, dry work surface.
  Spread each slice with a layer of Thousand Island
  dressing. Top 2 of the bread slices with the flaked
  salmon and sauerkraut, then top with the remaining bread
  slices.
  
  In the pan used to cook the salmon, heat 2 teaspoons of
  olive oil on medium until hot. Add the sandwiches. Cook
  3 to 5 minutes per side, or until golden brown and
  crispy. (If the pan seems dry, add 1 teaspoon of olive
  oil.) Transfer to a cutting board and cut in half. To
  make the slaw, add the apple to the bowl of marinated
  cabbage; toss to thoroughly combine and season with salt
  and pepper to taste. Divide the sliced sandwiches and
  slaw between 2 plates. Enjoy!
  
  RECIPE FROM: https://www.blueapron.com
  
  Uncle Dirty Dave's Archives
 
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