January 14 - National Hot Pastrami Sandwich Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salmon Pastrami on Rye *
Categories: Seafood, Breads, Vegetables, Fruits
Yield: 2 Sandwiches

2 Skin-on salmon fillets
4 sl Rye bread
1 c Sauerkraut
10 oz Red cabbage
1 Granny Smith apple
1 Lemon
3 tb Thousand Island dressing
1 tb Honey
1 tb Whole grain Dijon mustard
1 tb Pastrami spice blend; black
- pepper, brown sugar,
- coriander, ground black
- mustard seeds & sweet
- paprika

* w/Red Cabbage & Green Apple Slaw

Wash and dry the fresh produce. Quarter and deseed the
lemon. Core the apple and slice into thin sticks; toss
with the juice of 1 lemon wedge to prevent browning. Cut
out and discard the core of the cabbage; thinly slice
the leaves. Pat the salmon fillets dry with paper
towels; season the skinless side with salt, pepper and
the spice blend.

In a small bowl, combine the mustard, honey and the
juice of the remaining lemon wedges; season with salt
and pepper to taste. Slowly whisk in 2 tablespoons of
olive oil until well combined. In a large bowl, season
the cabbage with salt and pepper; toss with enough of
the vinaigrette to thoroughly coat (you may have extra).
Set aside to marinate.

In a medium pan (nonstick, if you have one), heat 2
teaspoons of olive oil on medium until hot. Add the
seasoned salmon fillets, skin sides down, and cook 4 to
6 minutes per side, or until browned and cooked to your
desired degree of doneness. Transfer to a bowl. Using a
fork, flake the cooked salmon into small pieces,
removing and discarding the skin. Set aside to cool
slightly. Drain off and discard any excess liquid from
the bowl. Wipe out the pan.

Place the bread slices on a clean, dry work surface.
Spread each slice with a layer of Thousand Island
dressing. Top 2 of the bread slices with the flaked
salmon and sauerkraut, then top with the remaining bread
slices.

In the pan used to cook the salmon, heat 2 teaspoons of
olive oil on medium until hot. Add the sandwiches. Cook
3 to 5 minutes per side, or until golden brown and
crispy. (If the pan seems dry, add 1 teaspoon of olive
oil.) Transfer to a cutting board and cut in half. To
make the slaw, add the apple to the bowl of marinated
cabbage; toss to thoroughly combine and season with salt
and pepper to taste. Divide the sliced sandwiches and
slaw between 2 plates. Enjoy!

RECIPE FROM: https://www.blueapron.com

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