Salmon Pastrami on Rye with Red Cabbage & Green Apple Slaw
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Salmon Pastrami on Rye with Red Cabbage & Green Apple Slaw This fresh version of the New York City classic uses the same distinctive spice rub that makes pastrami great. You’ll rub your salmon with a blend of brown sugar, coriander, ground mustard, black pepper and paprika then pan-roast it to make the flavors blossom. Slathered with a creamy Thousand Island dressing and served with a zesty cabbage and green apple slaw, you may never have to go to the deli again. Ingredients 2 5-Ounce Skinless Salmon Fillets 1 Granny Smith Apple 1 Lemon 3 to 6 Cornichons ¼ Head Red Cabbage 1 Tablespoon Whole Grain Dijon Mustard 1 Tablespoon Honey 2 Tablespoons Mayonnaise 1 Tablespoon Ketchup 4 Slices Rye Bread 1 Cup Sauerkraut 1 Tablespoon Pastrami Dry Rub (Black Pepper, Brown Sugar, Coriander, Ground Mustard Seed & Sweet Paprika) Makes 2 Servings About 700 Calories Per Serving www.blueapron.com Recipe #336 Instructions Prepare the ingredients: Make the lemon vinaigrette & Wash and dry the fresh produce. Cut the lemon into quarters and marinate the red cabbage: remove the seeds. Cut out and discard the core of the apple, then In a small bowl, combine the whole grain Dijon mustard, honey slice into thin matchsticks. Squeeze the juice of 1 lemon wedge and the juice of 2 lemon wedges. Slowly whisk in 2 tablespoons over the cut apples to prevent browning. Cut out and discard the of olive oil until well-combined; season with salt and pepper. In a core of the red cabbage, then thinly slice the leaves. Finely chop medium bowl, season the red cabbage with salt and pepper and the cornichons. Season the salmon fillets with a little salt, then toss with enough of the vinaigrette to thoroughly coat the cabbage thoroughly coat with the Pastrami dry rub. (you may have extra vinaigrette). Cook the salmon: Make the Thousand Island dressing: In a medium pan (nonstick, if you have one), heat 2 teaspoons of While the salmon cools, in a separate bowl, combine the may- olive oil on medium until hot. Add the coated salmon fillets and onnaise, ketchup, chopped cornichons and the juice of the cook 4 to 6 minutes per side, or until the salmon reaches your remaining lemon wedge. desired degree of doneness. (Loosely cover the pan with aluminum foil to help the fish cook faster.) Transfer the salmon to a plate and let cool at least 5 minutes. Remove from heat and wipe out the pan. Assemble the sandwiches: Grill the sandwiches & plate your dish: Lay the rye bread slices out on a work surface and spread each In the pan used to cook the fish, heat 2 teaspoons of olive oil on with a layer of Thousand Island dressing. Using a fork or your medium until hot. Add the sandwiches and cook 3 to 5 minutes hands, break the cooked salmon fillets into large pieces, then per side, or until browned, carefully flipping the sandwiches with divide between 2 of the bread slices. Top each with half of the a spatula. (If the pan is too dry, add another teaspoon of olive oil sauerkraut and another slice of bread to complete the sandwich. after flipping the sandwiches.) To plate your dish, stir theapple into the dressed red cabbage. Divide the grilled sandwiches and cabbage slaw between 2 plates. Enjoy!.