Seared Salmon Grilled Cheese with Caramelized Onions and Garlic Parm Fries

This is the kind of sandwich that you make if you don’t know what you want but you do know you’re hungry and trying to load up. It’s got all the workings of all the major food groups and nutritional balance. Carbs, fats, proteins, dairy, iron, fiber…

Point is, this is damn good and safe to safe best sandwich I’ve ever concocted to date. It’s also awesome because you can make a large portion of the fries, onions, spinach and even the sauce and store them as leftovers to be used in other dishes. Once you have all the ingredients made, this sandwich can be made again really easily.

I used brie because it worked really well with the salmon. I then used the gruyere because that worked really well with the caramelized onions and spinach/mushroom mixture. The rest was a no brainer to add: avocado obvi and the fries which I seasoned with a really tasty garlic parmesan mix. That then tied into the parmesan bread and the garlic mayo sauce. Everything balanced surprisingly well and created a lovely and delicious explosion of flavor in my mouth.

 

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This is enough for two sandwiches, depending on the size of the bread I guess you can make one large one but there is plenty of ingredients to make 2 to share.

Ingredients:

1 filet Salmon
2 TB butter
1 medium yellow onion
1 cup baby spinach
8 button mushrooms
1 clove garlic
1 tb olive oil
1 medium russet potato
1 tsp garlic powder
2 tsp grated parmesan cheese
1/2 tsp thyme
1-2 TB canola oil, for frying
Cheeses: Gruyere, Brie, Parmesan
1 avocado

For the Garlic Lemon Mayo Sauce
3 TB mayo
1 TB lemon juice
1 clove garlic
salt and pepper to taste

Directions:

Cut the potato into wedges and season with salt and pepper. Heat canola oil in a skillet over medium heat. Add the potatoes and cook for about 40 minutes until golden brown and crispy. Toss a few times but not too often so the potatoes can thoroughly cook. In the meantime, prepare seasoning. In a small bowl, toss garlic powder, parmesan and thyme together. Once potatoes are finished. Remove from heat and toss in garlic parmesan seasoning. Set aside until ready to prepare.

In a separate skillet, heat 2 TB butter over medium heat. Slice onion lengthwise into long pieces and add to skillet. Cook for about 20 minutes until wilted and brown. Once cooked, remove from skillet and in the same pan add 1 TB olive oil. Add mushrooms and spinach and cook for 5-7 minutes. Add chopped garlic and cook for another 5-7 minutes until spinach is wilted. Set aside.

Preheat oven to 400 degrees F, and prepare baking sheet with foil. Cut ciabatta bread in half and drizzle with olive oil and grated parmesan cheese. Toast bread for 5-7 minutes, until the cheese is slightly melted. Take out and lower oven to 300 degrees F. While the bread is toasting, prepare the mayo sauce. In a small bowl combine mayo, lemon juice, garlic, salt and pepper. Stir and set aside.

For the salmon, heat a nonstick skillet over medium heat with 1 TB oil. Season salmon with salt and pepper on both sides. Cook the salmon skin side down first for 5 minutes. Carefully flip and cook for another 5-7 minutes. You may have to check the middle to make sure it is cooked as some stoves and sizes of fish vary. When it is finished, the salmon should be flaky and soft to the touch.

To assemble the grilled cheese: In an oven safe skillet, melt 1 TB butter. Take two slices of ciabatta and grate a good amount of gruyere cheese on each piece. Slice brie cheese into pieces and layer on top of gruyere on each piece. Place the bread, cheese side up, in skillet and place in the oven for about 5 minutes until the cheese is melted. Take out and place salmon on what will be the bottom piece of your sandwich. Top the fish with the garlic mayo. Then layer mushroom and spinach mix, caramelized onions and french fries. On the other piece of bread (the top piece), layer half the avocado. Grate more gruyere cheese on both pieces. Put the skillet back in the oven for about 7 minutes until the cheese is melted.

Take the sandwich out of the oven and carefully put together. It will be LARGE and tall so be careful that nothing falls out. This is why only the avocado and some cheese will be on the top half. Quickly take a pic, video, FaceTime someone and then eat! This grilled cheese will definitely be gone, it may take some time but there will be no leftovers.

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