Gordon's Blackened Pastrami Salmon with Cream Cheese on Rye
Ingredients: Salmon Tail, Dark Brown Sugar, Kosher Salt, Garlic Powder, Ground Ginger · 15 min cook time · 620kcal · ~₩18,900
Ingredients
4slices Salmon Tail, 1tbsp Dark Brown Sugar, 1tsp Kosher Salt, 1tsp Garlic Powder, 1tsp Ground Ginger, 1tsp Ground Coriander, 1tsp Pepper, 1tsp Ground Allspice, 2tbsp Olive Oil, 1ea Lemon, 0.5ea Red Onion, 3tbsp White Wine Vinegar, 1tsp Coriander Seeds, 1tsp Black Peppercorns, 1ea Bay Leaves, 2slices Rye Bread, 2tbsp Cream Cheese, 1줄기 Fresh Dill
Instructions
1. Season the salmon tail slices with kosher salt, then coat thoroughly in the pastrami spice rub mixture (dark brown sugar, garlic powder, ground ginger, ground coriander, pepper, ground allspice). Let it sit for a minute.
2. Slice the red onion and prepare quick pickling in a pan with water, white wine vinegar, granulated sugar, kosher salt, black peppercorns, coriander seeds, and bay leaves. Bring to a boil and let sit.
3. In a pan with olive oil, sear the pastrami-rubbed salmon slices for about two minutes. Grate fresh lemon zest directly over the salmon while cooking.
4. In a separate pan with a touch of olive oil, toast the rye bread slices until crispy and golden.
5. Assemble the sandwich: spread cream cheese generously on the toasted rye bread, sprinkle with fresh dill and lemon zest, then layer the cooked pastrami salmon and quick-pickled red onions. Top with the second slice of bread, cut in half, and serve.
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