July 1st, 2009- Salmon Sandwiches

Salmon Sandwiches alongside French Onion Soup

Salmon Sandwiches- honey glazed baked salmon steaks on toasted french bread with a homemade sauce, garnished with cilantro- pictured with leftover french onion soup.

Tonight we used up our leftover french bread from last night, and utilized some Wild Alaskan Salmon fillets that we had in our freezer. We find these 4 oz salmon fillets for .99 cents on sale, and stock up anytime we see them. But check and make sure that you are getting wild caught salmon or fish, because some other varieties by the same company are farm raised, like the tilapia, and just don't taste the same.

I baked the salmon fillets in a glass Pyrex baking dish for 14 minutes at 425, with a little butter and olive oil on the bottom.

The fillets were quickly marinated in three tablespoons of lemon juice, paprika, pepper, 2 tablespoons of honey, some garlic powder, and a dash of salt. They were then baked along with the marinade.

The french bread was sliced open from the side, kissed with olive oil and a sliver of butter and lightly toasted in the oven the last 3 minutes of the salmon's cooking cycle.

I then quickly whipped up a sauce for the sandwiches that consisted of some Miracle Whip, mustard, paprika, garlic powder, honey, and pepper.

Then I threw it all together, garnished the salmon with cilantro, and warmed up some leftover french onion soup from the night before.