On Our Table: Wild Salmon and Pickled Beet Sandwich

Posted on
By
Barbara Goldman


Photo by Sarah Jane Sanders

This scrumptious sandwich is sure to lure guests, delight lunch friends, or simply satisfy taste buds. A variety of tart, soothing, and meaty textures, it’s a very popular summer item on the menu of our Maysville-based restaurant Parc Cafè, and the ingredients work great served over greens if you prefer to ditch the bread!

Makes 2 servings.

Pickled Beets

Boil 2-3 three small/medium-sized beets for 20-30 minutes or until a toothpick can easily slip through. Remove from water and allow beets to cool for handling. Peel under cold water. The beet peel should just rub off between your hands. Rinse. Slice into sandwich-friendly slices (around 1/3 of an inch), removing the top and bottom ends of each beet.

Place beets in container filled halfway with apple cider vinegar. Fill remaining space with water so that all beet slices are covered. Refrigeration overnight is recommended.

Bourbon Miso Glazed Salmon

• 2 12-ounce fresh boneless, wild-caught salmon (Cook with skin on, but remove skin before placing onto sandwich.)

• ¼ cup bourbon

• 1 teaspoon cracked pepper

• 3 tablespoons Kosher salt

• ¼ cup olive oil

• 2 tablespoons whole ground mustard

• ½ cup miso

• 2 tablespoons ground dill, or 6-8 sprigs of finely chopped fresh dill

• 3 cloves garlic, diced

• 2 tablespoons apple cider vinegar

Place each salmon on foil that can be completely wrapped and sealed. Prior to sealing, mix all ingredients (except salmon), then rub the blend on salmon so that both sides are covered with the glaze.

Seal foil and cook at 400 degrees for around 20-30 minutes or until fully cooked. The bourbon blend will keep the salmon moist and delicious.

Walnut Pesto

• 4-6 ounces walnuts

• 1 tablespoon butter

• 1 cup fresh basil

• 1/8 cup olive oil

• ¼ cup balsamic vinegar

• 1 tablespoon honey

Bake walnuts in one tablespoon of butter for 10 minutes at 400 degrees, or until good and crispy. Place all ingredients in a food processor and mix until blended.

Sandwich assembly:

Slice and toast two baguettes (preferably from your favorite local bakery).

Smear goat cheese across top layer of bread, to help arugula stay in place.

Layer thinly sliced pickled beets on arugula.

Smear walnut pesto against bottom slice of bread (it will help the salmon stay put). Add salmon and stack the two slices. Cut in a diagonal down the middle and serve with chips or a salad.


Copyright 2014 Smiley Pete Publishing. All rights reserved.