Peanut Butter Salmon Sandwich Food

PEANUT BUTTER SALMON WITH MISO

Steps:

• Get fillets ready and place in large Ziploc Bag.
• In a small bowl, whisk together glaze ingredients and pour over salmon. Release as much air as possible and seal the bag. Marinate refrigerated for at least 30 minutes or maximum overnight.
• Preheat oven to 400 degrees F and line baking sheet with aluminum foil (easy to clean up). Place salmon fillets on baking sheet, leaving 1.5" - 2" space in between them. Spoon remaining marinade on top of the fillets. Cook for 20-25 minutes and then broil on Low until brown crust forms on top. Serve immediately garnished with chopped green onions and sesame seeds.

OPEN-FACE SALMON AND AVOCADO SANDWICHES

Steps:

• Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
• To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!

BAKED THAI PEANUT SALMON

Steps:

• Preheat the oven to 375 degrees and spray a 9x13 baking dish with vegetable oil spray.
• Season fish with salt, black pepper, and lime slices.
• Spoon coconut oil over the filets.
• Cover with foil and bake for 12 minutes.
• While salmon is baking make the Thai peanut sauce.
• To a medium saucepan add coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, ginger, and garlic.
• Bring to a simmer and cook for 3 minutes to thicken.
• Spoon sauce over salmon and continue to bake, uncovered for 3-5 minutes.
• Garnish with crushed peanuts and cilantro.

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
• Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
• Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
• Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

SALMON, BREAD & BUTTER PICKLE SANDWICH

Steps:

• Prepare salmon by removing all of the skin. You can remove the bones also but they mash easily and add to the value of the salmon.
• Combine with the next four ingredients.
• You will have much more then you need for one sandwich, but it will stay well in fridge for the next four days -- or, of course, you can use a smaller can of salmon.
• Make sandwich using the sea salt on the tomato if you wish.
• I start with the cheese, then red onion, salmon, tomato.
• If you find this a bit dry for your taste, add a bit of mayo to the roll.
• Well, that's it. Hope you enjoy!

PEANUT BUTTER AND PICKLE SANDWICH

Steps:

• Spread peanut butter on both slices of bread.
• Lay pickles on one slice of bread.
• Cover with other slice of bread.
• Enjoy!