Taste Level: TF
Cost: $20 and over (depending on market price)
Serves: 4 (light servings that you will want to pair with a soup or salad)
Prep Time: 10-15 min.
Cook time: 10-15 min.
Difficulty: 2

Zo and I call this recipe Salmon anti-roll because I first had the idea for it while eating sushi. The roll I ordered had Salmon, Jalapeno, cream cheese, sweet soy sauce and Japanese mayo. I really liked it so I order it again with some green onion. It was even better so I order it with a slice of lemon, I still felt something was missing but at the time I could not place it. A few months later an idea hit me and I cooked this up. It has to be one of my favorite and best tasting quick recipes.

2 salmon steaks (around .75-1 lb)
1/4 cup cream cheese
1 Jalapeno (seeded and diced)
2 green onions (about 1/2 cup chopped)
3 tbsp mayonnaise
1 tbsp volcanic Italian lemon juice
2 tsp Wasabi horseradish sauce
2 tsp Parmesan Reggiano
fresh crack pepper
Extra virgin olive oil for cooking

Toasted points
6 slices of bread (we frequently use buttermilk or wheat)
clover honey for drizzling
fresh crack pepper

Preheat oven to 425 degrees.

In a medium skillet over medium high heat add just enough olive oil to cover bottom of pan. Cook salmon skin up 3-4 minutes, flip and cook 3-4 additional minutes until flaky but making sure to keep pink. Remove from heat and place on a plate and let chill in refrigerator until cool enough to handle (usually the amount of time it takes to chop everything up 7-10 minutes.) Once cooled break salmon away from skin and place in large mixing bowl. Gently fold all ingredients together until well mixed.

Toasted points
While salmon is cooking take 3-4 slices of bread and cut diagonally into two triangles and then slice off crusts. Lay points on a an aluminium foil covered cooking sheet, drizzle very lightly with honey and then crack pepper over the top of them. bake for 4-5 minutes at 425 degrees.Remove from oven and flip each point. Very lightly drizzle with honey and crack pepper one more and return to oven for 2-3 minutes or until fully toasted.

Spoon salmon mixture evenly over toasted points, lightly crack with fresh pepper and drizzle with my ginger honey sauce (topping/sauce label.) Pairs great with a light white wine!


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