Kick-in Crispy Salmon Sandwich

Hidemi Walsh

By
@Hidemi

One of my best sandwiches. Salmon and avocado are perfect marriage. Also those work very well with yogurt so I made exotic flavored yogurt sauce. Crispy salmon, tender buttery avocado and sliced almonds are smothered with the sweet spicy (but not too spicy) creamy sauce. To make it more delicious, I picked croissant so this sandwich has nice butter flavor yet not too heavy because of the light yogurt sauce. You would never be tired of this sandwich.


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Serves:

2

Method:

Stove Top

Ingredients

1
salmon, skinless filet, 0.5 lb.
1 Tbsp
rice flour
1 Tbsp
cornstarch
peanut oil for frying
1/2
avocado
1 Tbsp
butter, unsalted
salt and pepper
1/8 c
sliced almonds
4 Tbsp
greek yogurt, plain
1/4 tsp
sugar
1/4 tsp
ground cumin
1/16 tsp
ground cayenne pepper
1/16 tsp
salt
2
croissants, split horizontally, lightly toasted

Directions Step-By-Step

1
Cut the salmon fillet into small bite size. Season with salt and black pepper.
2
Make sauce. In a small bowl, mix together yogurt, sugar, cumin, cayenne and 1/16 teaspoon of salt.
3
Put enough peanut oil to deep-fry salmons into a heavy skillet or cast iron skillet or work and turn on the heat to medium high.
4
In a bowl, stir together rice flour and cornstarch. Coat salmons with the flour mixture. Work in a couple of batches. When the oil gets hot, put salmons into the skillet/work and deep fry salmons until golden brown, crisp and cooked through. Drain on paper towels.
5
Put the salmons and sliced almonds into the sauce bowl and toss to coat.
6
Slice avocado thinly crosswise. In a skillet, melt butter over medium heat and sauté avocado slices for 1-2 minutes until both sides are lightly browned. Season with salt and black pepper.
7
Assemble sandwiches. On the bottom of each croissant, place avocado slices and salmon evenly. Put the top of croissant to close each sandwich.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Seafood
Regional Style: Indian