Stuffed Jalapeno Cheddar Salmon Burger
Get the macros and recipe here -
►GET MY NEW ANDROID APP NOW
Fit Men Cook Android app:
Fit Men Cook iOS app:
For more Low Carb Meals subscribe:
Camera:
• Sony a7 s2:
• Produced by: me, FitMenCook :)
Vlogging Camera:
• Sony RX100 M5:
• Produced by: me, FitMenCook :)
***FRESH BEATS WANTED: If you are a producer or creator and would like for me to use your music, please email me at: fitmencook@gmail.com.
► FOLLOW me on social:
INSTAGRAM:
FACEBOOK:
TWITTER:
BLOG:
SNAPCHAT: @fitmencook
Join my Newsletter:
SALMON GRILLED CHEESE Sandwich from my Schickling Grill - english Grill- and BBQ-Recipe - 0815BBQ
SALMON GRILLED CHEESE Sandwich from my Schickling Grill - english Grill- and BBQ-Recipe - 0815BBQ. A great video-recipe for Grill and Smoker.
Blog:
Instagram:
Facebook:
Subscribe YT-Channel:
Ingredients:
4 slices of toast
4-6 slices of salmon
4 tsp of mustard mustard sauce
Camembert or Brie
Fish & Butter
Also check out:
Instagram:
Facebook:
YT-Channel:
Thanks for watching:
Music courtesy of Audio network
Ina Garten's Salmon and Guacamole Sandwiches | Barefoot Contessa | Food Network
Ina makes sandwiches with salmon, guacamole (and BACON) on slices of toasted ciabatta!
Subscribe to #discoveryplus to stream more episodes of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon and Guacamole Sandwiches
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 15 min (includes resting time)
Active: 45 min
Yield: 4 servings
Ingredients
8 slices applewood-smoked bacon (8 ounces)
2 ripe avocados, seeded and peeled
1/4 cup freshly squeezed lime juice (2 limes)
4 scallions, white and green parts, chopped
1/4 cup minced red onion
1 tablespoon jalapeno pepper, seeded and minced
1 teaspoon minced garlic
Kosher salt and freshly ground black pepper
Four (6-ounce) salmon fillets, skin on
Good olive oil
4 individual ciabatta rolls
Baby arugula leaves
Directions
Preheat the oven to 400 degrees.
Place a baking rack on a sheet pan and lay the bacon on the rack. Roast for 15 to 20 minutes, until browned. Remove to a plate lined with paper towels.
Meanwhile, prepare the guacamole. Place the avocados, lime juice, scallions, red onion, jalapeno pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl and mash roughly together with a fork. Taste for seasoning; it should be very highly seasoned. Set aside.
When the bacon is done, heat a dry cast-iron skillet over high heat for 5 minutes. Pat the salmon fillets dry with paper towels, brush them all over -- top and bottom -- with olive oil, and sprinkle generously with salt and pepper. Place the fillets in the skillet skin side up and allow them to cook without disturbing them for 2 minutes exactly. With a metal spatula, carefully turn the fillets and cook for 2 more minutes. Transfer the skillet to the oven for 2 minutes (time it carefully!). Remove the salmon to a plate and cover it tightly with aluminum foil. Allow it to rest for 10 minutes.
While the salmon rests, cut the ciabatta rolls in half crosswise, place them cut side up on a sheet pan, and toast in the oven for 5 to 10 minutes, until lightly toasted.
To assemble the sandwiches, place the bottoms of the ciabatta rolls on a board and spread each with 2 rounded tablespoons of guacamole. Remove the skin from the salmon fillets, cut each fillet in half crosswise, and place both halves on top of the guacamole. Add 2 slices of bacon, a handful of arugula, and a sprinkling of salt. Spread another rounded tablespoon of guacamole on the underside of the top bread and place on top. Continue arranging all the sandwiches. Cut each sandwich in half diagonally and serve warm or at room temperature.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #Salmon #Sandwich #FoodNetwork
Ina Garten's Salmon and Guacamole Sandwiches | Barefoot Contessa | Food Network
How To Make a SOCKEYE SALMON Club Sandwich | Bart van Olphen
Hi Fishy Friends! Ever wondered why sockeye salmon is not pink but fiery red? It’s because this species eats plankton with small shrimps and crustaceans on it that color the meat deep red. The sockeye I use for this club sandwich 'recipe' (or just my favorite version of this classic!) has been caught in Cook Inlet, Alaska by a group of fishermen I have met while travelling. The flavor is incredible! If you have any questions regarding the salmon or this delicious #FishyFriday lunch dish, please leave them in a comment. Also, if you'd like to share your favorite version of a club sandwich, let me know! Cheers!
Find the full recipe for this club sandwich here:
See you next Fishy Friday!
Instagram:
Facebook:
Website: