Recipes

We all know that sandwiches have been around for centuries, but too often, they are not exciting. Where does it say that we can’t have a little fun with our sandwich making? Or sandwich eating for that matter? Let’s make a variety of different sandwiches from tortas, to lavash, to panini, to quesadillas & showcase the tremendous variety of these hand-held meals found in virtually every culture.

Method: Scrub the sweet potatoes and then slice very thin (about 1/16 inch) and let sit covered with cold water for 10 minutes, then drain well. Heat vegetable oil to 200 F and blanch chips for about 30 seconds. Remove and set aside. In the meantime, brush the fish with olive oil and season liberally with the adobo, then place on a hot grill. While the fish is cooking, it is time to fry the chips a second time, only at 350F until crisp. Remove from the oil and let drain well. While they are still hot, season the chips with salt and pepper. Flip the fish after about 4 minutes so that it can cook evenly. It should cook about 8-10 minutes total, depending on the thickness. When done, serve immediately on toasted buns with the lettuce, tomatoes, & onion (if you like) as well as the just cooked sweet potato chips.

12 ounces salmon* trimmed, pin bones out, and skinned

3 scallions, minced finely

1 rib celery, finely diced

1 clove garlic, minced finely

1 egg

½ cup panko

1 tbs. Seasoned-Chef.com Knee Jerk Rub

1 tsp. sea salt

Additional: 4 Kaiser rolls (or your favorite), lettuce, tomato & shaved onion if desired

4-6 ounces Seasoned-Chef.com Mango Catsup

Method: Cut salmon into large chunks & place in the bowl of your food processor. Pulse 3 or 4 times, or until the salmon is mostly ground, but not pureed. Remove and combine with the scallions, celery, garlic, egg, panko, and seasonings. Mix thoroughly and then let rest in the refrigerator for 15-20 minutes. At this point, check the consistency and the seasoning. The consistency should be firm to the touch, yet not dense. If needed, add a bit more panko. Check the seasoning by making a quarter sized taster to cook so that you can decide whether it needs more. If everything is satisfactory, divide the mixture into 4 equally sized balls, and make sure to compact the mixture between your hands, working it smooth, and eventually flattening them to about ¾ to 1 inch thick. Place the patties in your freezer for about 10 minutes before cooking. I like to cook mine on the grill, but they do equally well either sautéed or baked. If you do grill them, they will benefit from a liberal dose of non-stick spray on the grill grates beforehand. In any case, they should cook for a total of about 10-12 minutes, making sure to flip them over about halfway through. Serve them on toasted buns with lettuce, tomato, & shaved onion (if you like) and Seasoned-Chef Mango Catsup

*If you are in a pinch and just cannot procure fresh salmon, you could use canned salmon, but I strongly recommend using fresh as the flavor is much much better. The best fish for this is actually the common farm raised Atlantic salmon as it has a higher fat content than its wild cousins and makes better patties.

Note: this salmon burger recipe can very easily be used to make small croquettes for appetizers. Simply press into uniform 2 ounce cakes, sauté and serve with Orange Cream or even Seasoned-Chef.com Tomato or Mango Chutney.