I am always on the look out for flavorful, tasty meals that are also easy to make. I do this because although I have spent the last 23 days sharing beer inspired recipes you will have noticed that I did not create any of those recipes. I may modify them from time to time, like I am for today’s Salmon Melts recipe, but for the most part I follow the instructions just as they were written. Mostly because that is the type of person I am, a rule follower. Sometimes that is a good thing, sometimes that is a bad thing. I am able to replicate a meal but maybe not develop one from scratch!
I decided to change up the original recipe form Deschutes Brewing as it was a Tuna Melt and while I like tuna I had a packet of Alaskan caught salmon given to me by a friend of mine who ACTUALLY catches the fish in Alaska and then brings it to Idaho to sell. If you are in the market for some fresh Alaskan salmon check out my friend’s site.
For the Salmon Melts recipe you will need the following:
4 oz Alaskan salmon
1 small red onion (small dice)
1/3 cup celery (small dice)
1 lemon (juiced/zest)
2 cup mayonnaise
3 tablespoons red wine vinegar
2 ounces IPA beer
1 teaspoon celery seed
2 teaspoons black pepper
1 tablespoon salt
Start by adding in a medium size bowl all the ingredients except the salmon. Mix well and then fold in the salmon.
Next grab your bread, I used sour dough, add a slice of cheese and then add the salmon. Place the sandwiches on a baking sheet and broil until the cheese is melted (about 3-5 minutes). I flipped the sandwich half way through the cooking as to toast both sides of the sandwich.
I paired this sandwich up with the crockpot cheese soup I made yesterday because who doesn’t like soup and a sandwich?