Salmon BLT's

Sometimes the simplest things in life are some of the best. I have this ongoing suspicion that the city of Louisville is against me and finding trout. Every time I set out to cook trout for dinner, I can't find it anywhere. Not at Whole Foods, not at Kroger, not anywhere! And so yesterday was no exception, but we decided to with some Sockeye Salmon instead. And honestly, I think it was meant to be. Because these sandwiches were delicious, simple, and made me forget all about my trout woes. And plus, I'm on vacation so I couldn't stress about it too much!


Ingredients:
Adapted from Food & Wine's June 2010 issue - "Grilled-Trout BLT"

4 slices of whole wheat bread, toasted
2 6 oz. salmon fillets, skin on
3 scallions, roughly chopped
1/2 tablespoon capers
small handful italian parsley, chopped
juice from 1 lemon
zest from 1 lemon
3/4 cup mayonnaise
salt and pepper to taste
olive oil
6 slices habanero bacon (this was apparently a quick seller at Whole Foods and I HIGHLY recommend it if it's available), cooked
2 thick slices of tomato
2 large leaves of lettuce

Start by making your lemon-caper mayo. In a bowl of a food processor, combine scallions, capers, parsley, lemon juice, lemon zest, and mayonnaise. Pulse a few times until everything is combined well. Season with salt and pepper to taste and transfer to small bowl.

Light a charcoal grill under medium high heat. Rub small amount of olive oil onto salmon fillets. Season with salt and pepper. Spread desired amount of lemon mayo on salmon fillets. Grill salmon fillets, skin side down first, on direct heat for about 3-4 minutes per side.

To assemble sandwiches, place a good amount of leftover lemon mayo onto bottom slice of toast. Place lettuce leaf atop mayo and add salmon fillet. Top with tomato and 3 sliced of bacon. Close sandwich with remaining piece of toast and enjoy!

I found it really hard not to like this sandwich. Who knows, it could have turned out worse with the actual trout? We'll never know will we? But what I do know, is that salmon saved the day and made these a permanent sandwich in the sandwich rotation! Enjoy!

Cioppino-Style Dungeness Crab

Alright, I'm completely happy that today is Friday. It's been a long, tiring week, and although I still have to work tomorrow, I can deal with it because I have Sunday, Monday, and Tuesday off of work. So not too shabby right? Especially because I've got Valentine's Day covered this year. I'm planning a 3-course dinner, but I don't want to ruin the surprise of the meal, so I'll have to let you all in on it on Monday! But it's just going to be fabulous!


Ingredients:
Adapted from Bon Appetit's Jan. 2010 Issue - "Cioppino-Style Roasted Crab"

1/4 cup olive oil
1 onion, finely chopped
6 large garlic cloves, pressed (I just bought a garlic press from IKEA this past weekend and I LOVE it!)
3/4 cup chardonnay
1/4 cup sweet white wine
2 cups bottled clam juice
2 15 oz. cans diced fire roasted tomatoes, with juice
1 cup water
2 bay leaves
1/4 cup fresh parsley, chopped
1/2 teaspoon crushed red pepper
salt and black pepper to taste
2 Dungeness crabs, cooked, cleaned and broken down

Preheat your oven to 400 F.

Heat the olive oil in a large dutch oven under medium heat and add onion & garlic. Saute until the onion is soft and translucent, about 5 minutes. Be careful not to let the garlic burn by stirring frequently.

Add both wines and bring to a boil for about 2 minutes. Add the clam juice, tomatoes w/ juice, 1 cup water, bay leaves, parsley, and red pepper. Bring this mixture to a boil as well. Season with salt and pepper to taste.

Turn the heat to low and simmer for about 15 minutes. Add the crab pieces and roast, uncovered, in oven for about 15-20 minutes more. Serve in deep bowls/plates and with crunchy baguette.

Seriously, I was kind of skeptical about this recipe. I've never had crab in this way. Cioppino, itself, is an Italian fish stew of sorts, and substituting crab for the fish was just exceptional. I don't think I want to eat crab any other way, EVER! Well, maybe not ever, but this was just amazingly good. I had to drink the broth from my plate because it was so tasty and the crab was just excellent. Enjoy!