Miso Salmon Sandwiches With Spicy Avocado Mayonnaise Recipes

SALMON AND AVOCADO SANDWICHES

Steps:

• Toast the slices of bread. Butter 4 of the slices or brush them with olive oil on one side. If you didn't season the salmon when you cooked it, sprinkle it with salt and pepper.
• Stack the salmon, smoked salmon (if using), onion, tomato, and lettuce on the 4 slices of buttered toast. Spread the avocado slices evenly over the other ingredients, squeeze a little lime juice over it, and season with salt and pepper. Cover with the remaining bread slices.

SALMON WITH AVOCADO MAYONNAISE

Steps:

• In a small bowl, add the first 6 ingredients; stir to combine, then set aside.
• Rinse the salmon fillets and pat dry.
• Put the salmon, skin side down in a broiler pan.
• Brush each fillet with 1 teaspoon oil.
• Sprinkle the fillets evenly with the brown sugar mixture.
• Broil about 5 inches from heat source for 1 1/2 to 2 minutes or until brown sugar mixture begins to carmelize.
• Lower oven temperature to 425 degrees and bake 8-12 minutes or until fish flakes.
• In a small bowl, mash the avocado until mostly smooth.
• Add in the lemon juice; stir to combine.
• Whisk in the mayonnaise until smooth.
• Cover and chill until ready to serve.
• Serve with the salmon fillets.

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!

HOTLANTA STYLE CHICKEN AND WAFFLE "SANDWICHES" WITH SPICY MAPLE MAYONNAISE

Steps:

• In a large bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the buttermilk, peanut oil, egg, and sugar. Mix well. Let the batter sit for 30 minutes before cooking the waffles.
• Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles accordingly- you will need at least 4 large size waffles to assemble the sandwiches. Once the waffles are golden, remove from the iron. Allow to cool and split them horizontally. Keep the waffles warm in a low oven, if necessary.
• Heat about 3-inches of peanut oil to 375 degrees F in a large enamel or cast iron Dutch oven.
• Place flour in a small bowl. In another bowl, mix panko and Cajun seasoning. In a third bowl, mix hot sauce, egg, and water. Remove the tough tendon from each tenderloin. Roll each tender in flour, then in egg mixture, then in panko mix. Fry immediately until the tenderloins are cooked through and golden brown, about 3 to 5 minutes. Season with salt and pepper, to taste. Set aside or keep warm in a low oven.
• In a medium bowl, mix mayonnaise, maple syrup, mustard powder, and horseradish.
• To assemble the sandwiches: Lay 1/2 of the waffle bottom on an ovenproof plate; top with the 3 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a few minutes until the cheese melts. Spread about 3 tablespoons of the maple mayonnaise on the top waffle, and place on the sandwich.

AVOCADO MAYONNAISE

Steps:

• In a large mixing bowl, whisk the yolk together with the salt, pepper, mustard, and lemon juice. Add the olive oil in a thin stream, very slowly at first, whisking constantly. Keep whisking until all the olive oil is completely absorbed. Whisk in the boiling water to stabilize the mayonnaise. In another bowl mash together the avocado and the lime juice. Stir the avocado, onion, and parsley into the mayonnaise and cover. If not using right away, refrigerate for up to 2 days.

MISO CHICKEN SANDWICHES WITH GINGER MAYONNAISE

Steps:

• For the chicken: Heat the broiler and line a broiler pan with foil, or you can grill the chicken.
• Stir the miso, soy sauce, and ginger together and brush both sides of the chicken with the mixture.
• Broil on the foil lined pan, 6 inches from the heat, or grill, turning once about 2 minutes per side until cooked through, set aside.
• For the mayonnaise: Whisk the mayonnaise, vinegar, soy sauce, ginger, chili or hot sauce and sesame oil together in a bowl, set aside.
• Assemble the sandwiches: Slice the chicken in pieces.
• Cut the rolls open and spread the mayonnaise on the 2 halves of each, layer the chicken, avocado and cucumber slices, and sprouts on each roll.