1.14.2011

Blackened Salmon Sandwich


After one full year of blogging, I am realizing how I can best use this blog to help others and which direction it should go. I get frequent emails requesting how-to's on recipe conversions and cooking tips.

So from now on, I would like to focus on sharing tips on how to cook in a large scale, along with tasty recipes which can be made ahead. With each recipe, you will find "Make Ahead" tips that can be used for a big gathering.

Blackened salmon is always a hit at the Wednesday Noon Service lunches. Here is how we prepare delicious blackened salmon fillets for a crowd.

Thaw salmon fillets completely if frozen. Pat dry the filets with paper towels and sprinkle your favorite rub or this dry rub on the meat. Heat the griddle or cast iron frying pan until smoking point. Drizzle vegetable oil and sear and blacked both sides of fillets.

See how the exterior has a good blackened crust but the center is still raw? When you need to serve hot foods all at the same time, par-cooking is the key. Par-cooked salmon can sit room temperature up to one hour before finish cooking in the oven.

15 minutes before serving time, breads and fixin's are readied. Use lettuce as a barrier to sauces or juicy tomatoes to keep the bread from getting soggy.

Minutes before serving, hot salmon is placed on the sandwich and drizzled with extra sauce. Notice how we use plastic storage bag to pipe the sauce : quick and messy free!


Blackened Salmon Sandwich

Boneless, skinless salmon fillets, 4 to 5 oz each per person
Your favorite dry rub or click here for The Best Dry Rub recipe
1/2 stick of melted butter
2 Tablespoon vegetable oil for the pan

For sandwiches: Add anything that inspires you.
Hoagie Buns
Iceberg lettuce or your favorite greens
Tomato slices
Avocado slices
Your favorite aioli or click here for Pesto Aioli
Pat dry the fillets well with paper towel.

Brush salmon fillets on both sides with melted butter, and sprinkle evenly with the dry rub mixture. Let sit for 10-15 minutes.

Heat a large heavy skillet over medium-high heat (nearly smoking point), drizzle 2 tablespoon of vegetable oil, and cook salmon fillets until blackened, about one minute. Don't move the fillets until a good crust is formed. Turn fillets, blackened the other side.

Put fillets on a jelly roll pan or any baking sheet with a raised edges, loosely cover until ready to bake. Can be done up up to one hour prior to baking. Remove cover before baking.

Preheat the oven to 375 degrees F.

15 Minutes prior to serving, place sliced bread/hoagie bun and top lettuce, sliced tomatoes, avocado and drizzle sauce.

10-15 minutes before serving, bake salmon until cooked through (Internal temp. 140 degrees F) about 8 -12 minutes, depending on the size.

Make-Ahead:

Days/Weeks ahead : Make Dry Rub
Up to 4 days ahead: Make Aioli, store in plastic ziplock baggie
Up to 4 hours ahead: Thaw, if frozen, salmon fillets; Thinly slice lettuce, tomatoes, avocado can be sliced and dipped in lime juice, cover with plastic food wrap.
Up to 1 hour ahead: Blacken salmon fillets ready to bake




28 comments:

  1. Kay, Thank you so much for this recipe. It sounds wonderful!

    Thank you, thank you, thank you, for giving so generous; for sharing your gifts with us!

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  2. Are there any leftovers, b/c I want one. Looks amazing Kay!

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  3. Oh wow, yum! And yes, thank you for sharing what may seem to you obvious, but to the novice, invaluable knowledge!

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  4. Now that is what I call a sandwich! Wow, really mindblowing. *drool*

    Cheers,

    Rosa

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  5. That sandwich looks gorgeous! I love the color it gets from the searing. The do-ahead tips are great, too! I'm always scrambling for time when I make something for a group. It will be wonderful to grab a few time-saving ideas! :D

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  6. Wow! perfectly blackenedsalmon.. this totally making my mouth water..... and I just had dinner!

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  7. And I was one of the lucky ones who got to eat that yummy salmon. It was absolutely delicious! You bless me, Kay.

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  8. This is very helpful - the "hows" of your process to get a large crowd fed are things I would like to learn. Thanks!

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  9. Kay,
    Your church family must eat the best food around. :) This is great, and thank you for sharing those make ahead tips. I have a large family and find that just having one more family over makes for a lot of us to feed. :) God bless you for using the gifts He's given you to bless us.

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  10. this sandwich looks GREAT! Have a wonderful weekend!

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  11. Excellent tip Kay, this is exactly how we cater for bigger functions too..., its amazing how many things can be done the day before or hours before & finished off when guests arrive. It's always a pleasure to meet folk such as yourself who know how to give, well done.

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  12. Kay - I love all of your recipes and your pictures are beautiful!!

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  13. It's great to hear some of these "make ahead" tips -- timing is my greatest downfall in the kitchen! Beautiful photos, too!

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  14. This sandwich looks like a keeper, that's for sure! Delicious! Thanks for the tips:)

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  15. Kay, great tips--and they're helpful for us novices even if they are obvious to you. I'm excited about the direction you're taking with your blog.
    And congrats on having your recipe featured on the Tasty Kitchen blog with the step by step instructions! You rock.

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  16. What a fantastic idea, especially from a former caterer, you are bound to have wonderful tips. I'm always looking for good party food, i.e. food that can be made ahead ot time. Love it Kay!

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  17. That looks perfect, thanks for sharing!

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  18. Fantastic, vibrant, beautiful food--thank you Kay for this wonderful post!

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  19. This sandwich is just calling me name! It looks incredible!

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  20. Awesome! I feel at my best not when i feed just a few but, when I feed a crowd. Love this recipe, perfect.

    I like your new focus. Happy 1st Blog Anniversary.

    Velva

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  21. I want to make this! Stat! If it tastes as delicious as it looks, I will be so glad. (I'm sure it does.)

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  22. Yum! This looks gorgeous. I can't wait to try it.

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  23. I was wondering the same thing, how to cook good meals at scale. This looks exquisite and enticing, and definitely not something that I think of when it comes to cooking for a large crowd. The piping is a good tip to keep the process organized and neat.

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  24. We LOVE salmon, and I personally love blackened anything, well, not baked goods, of course. Thanks so much for posting this. It looks mouthwatering.

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  25. Huny, you had me at blackened salmon. Then you put it on bread with the Avo, etc. and Holy Toledo. Right up my alley. I could eat any one of the ingredients by themselves, but to put them together like that.... it's a thing of beauty. Thanks, Keri

    samwich365.com

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  26. I'm so excited to make this recipe. yesss!! Thank you!

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