Salmon Bacon Lettuce Tomato Sandwich

A delicious bacon lettuce tomato sandwich with salmon that is a summer time treat in Alaska. If we cannot find Kaylee’s Alaskan® salmon bacon in Anchorage; we will drive to Soldotna or convice our friends going to Homer to buy us a couple of packages of this yummy treat. If you are a visitor this is a must try treat. It can be ordered online but the shipping charges are pretty over the top.

Ingredients

12 slices Kylee’s Alaskan® salmon bacon

 

4 Torta sliced and toasted

1 large heirloom tomato sliced

8 Little Gem lettuce or Romaine leaves washed and dried

1/2 C mayonaise

Salt and pepper to taste

Directions

Spray large skillet with cooking spray and heat to medium high. Add salmon bacon slices and cook each side for one to one and a half minutes. Remove from heat and set aside. Apply liberal amount of mayonaise to top and bottom of toasted torta. Add a couple Little Gem leaves to each sandwich and top with tomato. Season tomato with salt and pepper. Add three slices of salmon bacon and top with torta. Slice and serve. Delcious with a cup of Pacific® creamy tomato soup.

IMG_3668

Notes

Kylee’s-Alaskan® salmon bacon is a seasonal treat. It can be purchased at Tustumena Smokehouse in Soldotna or via their web site http://www.tustumenasmokehouse.com

Occasionally I found Kylee’s Alaskan® salmon bacon  at New Sagaya grocery store in Midtown Anchorage, Alaska

 

 

 

 

Curly Kale Salad and Hummus on Lavash/Flatbread

This is a busy day for the family as we have birthday parties and two basketball competitions that require our participation. We need a delicious but satisfying lunch. A crispy lavash/flatbread painted with lemon hummus and topped with a flavor packed curly kale salad.

Ingredients

Lavash

1 lavash(9 inches by 12 inches)

1 T olive oil

1/2 – 2/3 C hummus

Salad

1 bunch curly kale

Dressing

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

2 t Dijon mustard

6 ounces fresh raspberries or blackberries¹

1/3 C spiced pecansSugar Spiced Pecans

Salt and pepper

Directions

Serves 2 or 4.

Preheat oven to 420º F.

Line baking sheet with parchment paper.

Salad Dressing

Pour into bowl,  lemon juice, minced garlic, mustard and cheese and combine. Stream in olive oil while vigorously whisking until emulsified. Pour into salad bottle and set aside.

Kale Prep

Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop. Transfer to large bowl.

Flatbread Prep

Place flatbread on baking sheet and paint both sides lightly with olive oil.

Transfer to oven and bake about 2- 3 minutes per side and remove from oven and cool.

IMG_3142

Assemble

Salad

In large bowl containing kale, add salad dressing and toss to coat kale leaves. Season with salt and pepper. Then add 1/3 C parmesan and gently toss.

IMG_1046

Spread flatbread with hummus.

IMG_3473

Top hummus with salad.

Dress with berries, pecans, and cheese.

IMG_2795

Serves two or four.

 

IMG_3532

Notes:

¹I use the berries in the salad that are on sale.

Organic kale and berries are in season now. There is such an abundance that most of the markets have fresh produce on sale regularly.

 

Favorite Bagel with Sockeye Salmon Lox

Ingredients

2 Boiled bagels or 4 slices hearty whole grain seeded bread

6-8 slices Sockeye salmon lox

3/4 C cream cheese

1/3 C capers

2 T red onion thin sliced

Tomato slices(optional)*

Directions

Yields 4 bagels

Cut bagel in half and toast bagel or bread. Generously apply cream cheese to each half. Add onions, lox, capers. Tomato slices if desired.

Notes:

*I usually only use heirloom or fresh from the garden tomato slices when available.

Most bagels are simply bread dough in the shape of a bagel and baked. A true bagel is boiled than baked. If I cannot get a boiled type bagel, I will use a whole grain or artisan bread.

Sockeye salmon or red salmon is an Alaskan salmon. It is salt brined and can be smoked ususally with alder wood. It is a wild caught salmon and not farm raised. Costco is carrying lox. It is either Sockeye(red) or Coho(silver) or Pacific salmon. If I don’t make my own lox; I buy lox from Alaska Sausage and Seafood Company, Anchorage, Alaska.

Cream cheese favorite is Gina Maries. It is cultured milk, cream, and salt, nothing else. Costco sells Sierra Nevada organic cream cheese in a double roll package that is also milk, cream, and sea salt. They are more crumbly than other cream cheeses. They are drier and a little more acidic in taste.

I will add my bagel recipe this week. It is a potato bagel recipe. They are not always pretty but taste great with good mouth texture.

Lamb Sandwich with Tzatziki Sauce

A mouthful of flavors with thin-sliced lamb chop served on rosemary-herb butter toast with a Tzatziki Sauce Recipe spread.

Ingredients

Leftover lamb

4 T tzatziki sauce plus 2 T

4 slices wheat bread

2 T rosemary compound butter

4 lettuce leaves

Avacado slices(optional)

Sunflower or pumkin seeds(optional)

Compound Butter Recipe

1/4 pound butter diced and cold

3 T herbs

Chop herb leaves and place in food processor. Pulse 2 to 4 times. Add butter and pulse until combined. Ready to use. Left over butter can be wrapped in plastic wrap and refrigerated for other recipes.

Directions

Serves 2

Thin slice lamb and set aside. I had 4 leftover lamb chops.

Spread compound butter on one side of bread. Heat skillet over medium high heat and cook two slices of bread until golden. Remove and cook next two slices and remove.Spread Tzatziki sauce on bread

IMG_2753 (1)

Add lamb to skillet toss and place on prepared bread.

IMG_2754

Add avacado, additional sauce, lettuce, and seeds. Serve open faced or close sandwich, slice and serve.

Chunky Egg Olive Salad Sandwiches

Ingredients

8 eggs hard boiled

1/2 cup mayonaise

1 T Dijon mustard

1/4 cup green salad olives chopped

1 celery stalk diced

1/4 t fresh ground pepper

2 T chives chopped

8 slices whole wheat or sour dough bread

4 large Romain lettuce leaves halved

Directions

In small bowl fork chop eggs. Add mayonaise and mustard and combine. Add olives, celery, pepper and mix.  Refrigerate for couple of hours or over night for ingredients to meld. Add chives and mix before serving. Makes 4 sandwiches.

Note: I have spiced it up by adding a few drops of hot pepper sauce occasionally.

 

Grilled Cheese Heirloom Tomato Sandwich

Ingredients

 3 heirloom tomatoes 1/2 inch slices

12 slices of Munster or Havarti cheese

8  1/2 inch slices rosemary-bread

6 T mayonaise

1 stick softened butter

Salt and pepper

Directions

Make 4 sandwiches

For each sandwich spread 1 1/2 T Mayonaise on bread.

Place two slices of cheese on one slice

Add two slices of tomato and generously salt and pepper the tomatoes.

Add slice of cheese and cover with bread.

Heat large skillet or grill pan on medium high heat.

Spread butter on tops of each side of bread.

Place two sandwiches at a time on pan or grill and cook until toast is golden brown on both sides and cheese has melted.

Serve with cup of tomato soup.