Thursday, February 26, 2015

Five Spice Salmon & Sesame Bok Choy Slaw Sandwich









     A Healthy American Diner Style Fusion Sandwich!
     From a health standpoint, alternative sandwiches like today's salmon sandwich are not a bad choice.  Sliced deli meat sandwiches or hamburgers are heavy on the fat end of the scale, especially if a mayonnaise spread is slathered on the bread.  Lighter food is easier on the digestive system, especially when hot summer temperatures roll around.  Today's American diner style Asian fusion sandwich is light and healthy!

     *This recipe yields 1 large diner style grilled sandwich!

     Sesame Bok Choy Slaw:
     Step 1:  Place 1 cup of thin sliced bok choy in a mixing bowl.
     Add a few thin red bell pepper strips for color.
     Add 1 thin sliced green onion.
     Add 1/2 teaspoon of ginger paste.
     Add 1 tablespoon of rice wine vinegar.
     Add 2 teaspoons of water.
     Add 1/2 teaspoon of pure sesame oil.
     Add 2 pinches of toasted sesame seed.
     Add 2 pinches of black sesame seed.
     Add sea salt and white pepper.
     Add 1/2 teaspoon of sugar.
     Step 2:  Toss the ingredients together.
     Chill the slaw for 10 minutes so the flavors meld.
     Drain off the excess marinade shortly before serving.

     Five Spice Salmon:
     Step 1:  Cut a 5 ounce of salmon filet into wide 1/" thick slices.  (Cut across the grain of the meat at a 45º angle to create wide slices that cook quickly.)
     Step 2:  Place 1/4 cup of light fish broth in a small mixing bowl.
     Add 1 ounce of water.
     Add 1 ounce of dry rice wine.
     Add 1/2 teaspoon of thin soy sauce.
     Add 2 pinches of Chinese five spice powder.
     Add sea salt.
     Add 1/2 teaspoon of sugar.
     Add 1/2 teaspoon of cornstarch.
     Mix the ingredients together.
     Stir the ingredients before adding the flavored slurry later in the recipe.
     Step 3:  Heat a seasoned sauté pan over medium heat.
     Add 1 1/2 tablespoons of vegetable oil.
     Place the salmon slices in the pan side by side.
     Sauté the salmon pieces on both sides, till a few light golden brown highlights appear.
     Step 3:  Add the reserved flavored cornstarch slurry.
     Bring the sauce to a gentle boil as it thickens.
     Step 4:  Reduce the temperature to low heat.
     Simmer and reduce the sauce, till it lightly glazes the fish.
     Keep the 5 spice salmon warm on a stove top.

     Five Spice Salmon & Sesame Bok Choy Slaw Sandwich:
     Brush 2 slices of whole grain bread with melted unsalted butter.  (Or a flavor infused vegetable oil.)
     Grill the bread on a cast iron griddle or sauté pan over medium/medium low heat.
     When the bread is toasted golden brown, place it on a cutting board.
     Place the five spice salmon on the bread.
     Place the sesame bok choy slaw on the salmon.
     Place the top half of the grilled bread on the sandwich and cut the sandwich in half.
     Set the sandwich halves on a plate.
     Garnish the plate with pickles of your choice.  
     * The plate in the pictures with Persian Pickled Wild Cucumber, pickled mild green chile pepper and green onion.

     American diner style comfort food fusion!

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