Favorite Sammies
Apr. 3rd, 2010 05:21 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
purejuiceI am psyched about having this spicy peanut butter sandwich, ganked from Lula Cafe in Chicago, which goes back and forth between over-the-top and food just the way I like it. I managed to track down both sambal and arugula here in the Land of Enchantment. The arugula is for this salad, which I'm also psyched about:
Salmon Salad With Orange, Cucumber and Avocado
The Washington Post, February 17, 2010
4 servings
Ingredients:
• 1 1/8 teaspoons salt
• 1 tablespoon white wine vinegar
• 1 pound skin-on salmon fillets, cut into 2 pieces
• Zest of 2 oranges
• 3 large large navel oranges, peeled and cut into segments, and any accumulated juice (see NOTE)
• 1 medium (6-ounce) cucumber, peeled, cut in half lengthwise, seeded and thinly sliced
• 1 avocado, peeled and cut into bite-size pieces
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley, for garnish
Directions:
In a medium pot, add enough water to come 4 inches up the side of the pot. Add 1 teaspoon of the salt and the vinegar, and bring the water to a boil. Slip in the salmon fillets and adjust heat so the water just barely maintains a very slight boil. Cook until the salmon is done through, 8 to 12 minutes depending on the thickness of the fillets. When the salmon is done, transfer to plate to cool for 5 minutes.
In a large bowl, combine half of the orange zest, the orange segments and any reserved juice, the cucumber, avocado, vinegar, oil, pepper, the remaining 1/8 teaspoon salt and 1 tablespoon of the parsley. Stir to combine. Remove the skin from the cooked salmon and scrape any gray material off the salmon fillets. Gently break the salmon into pieces and add to the salad. Stir gently to combine. Transfer the salad to a serving dish, top with remaining parsley and orange zest. Serve immediately or refrigerate for up to a day. If you refrigerate it, stir gently and allow to come to room temperature before serving.
NOTE: To segment an orange or grapefruit, slice off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Using a serrated knife, cut the peel and the pith away from the fruit, top to bottom. Then, holding the fruit in your hand, cut the orange segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)
370 calories, 22g fat, 4g saturated fat, 58mg cholesterol, 827mg sodium, 23g carbohydrates, 8g dietary fiber, 12g sugar, 24g protein.
Tested by Stephanie Witt Sedgwick for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.
© 2010 The Washington Post Company
I have high hopes for the sammy, though it will never come close topoubelle's inspired Cajun-Viet-Minh concoctions.
Time for another survey. What is your very favorite sammy?
Edit: The tineka sandwich is hotter'n a Hottentot. My nose is running. Dang.
I'ma re-do it when there are ripe tomatoes, with the sambal they make for farangs. Seriously, it's been like half an hour and the insides of my lips are throbbing. Baboom.
Salmon Salad With Orange, Cucumber and Avocado
The Washington Post, February 17, 2010
4 servings
Ingredients:
• 1 1/8 teaspoons salt
• 1 tablespoon white wine vinegar
• 1 pound skin-on salmon fillets, cut into 2 pieces
• Zest of 2 oranges
• 3 large large navel oranges, peeled and cut into segments, and any accumulated juice (see NOTE)
• 1 medium (6-ounce) cucumber, peeled, cut in half lengthwise, seeded and thinly sliced
• 1 avocado, peeled and cut into bite-size pieces
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley, for garnish
Directions:
In a medium pot, add enough water to come 4 inches up the side of the pot. Add 1 teaspoon of the salt and the vinegar, and bring the water to a boil. Slip in the salmon fillets and adjust heat so the water just barely maintains a very slight boil. Cook until the salmon is done through, 8 to 12 minutes depending on the thickness of the fillets. When the salmon is done, transfer to plate to cool for 5 minutes.
In a large bowl, combine half of the orange zest, the orange segments and any reserved juice, the cucumber, avocado, vinegar, oil, pepper, the remaining 1/8 teaspoon salt and 1 tablespoon of the parsley. Stir to combine. Remove the skin from the cooked salmon and scrape any gray material off the salmon fillets. Gently break the salmon into pieces and add to the salad. Stir gently to combine. Transfer the salad to a serving dish, top with remaining parsley and orange zest. Serve immediately or refrigerate for up to a day. If you refrigerate it, stir gently and allow to come to room temperature before serving.
NOTE: To segment an orange or grapefruit, slice off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Using a serrated knife, cut the peel and the pith away from the fruit, top to bottom. Then, holding the fruit in your hand, cut the orange segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)
370 calories, 22g fat, 4g saturated fat, 58mg cholesterol, 827mg sodium, 23g carbohydrates, 8g dietary fiber, 12g sugar, 24g protein.
Tested by Stephanie Witt Sedgwick for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.
© 2010 The Washington Post Company
I have high hopes for the sammy, though it will never come close to
poubelle's inspired Cajun-Viet-Minh concoctions.Time for another survey. What is your very favorite sammy?
Edit: The tineka sandwich is hotter'n a Hottentot. My nose is running. Dang.
I'ma re-do it when there are ripe tomatoes, with the sambal they make for farangs. Seriously, it's been like half an hour and the insides of my lips are throbbing. Baboom.
