Salmon & Guacamole Sandwich

March 3, 2013 § 18 Comments

A quick rundown of life in Denmark Part 3.

On language. Two times a week for roughly 3.5 hours each time, I go to a class where I stretch my face into strange facial positions. I watch about 15 other people try it, too. Imagine a group of diversely cultural people, all struggling to pronounce words where half of the letters are not sounded out, and the other half are transformed into other oos, awwhs, and llthhhhh sort of sounds.  There are also a lot of giggles of exhaustion, frustration, and just pure ridiculousness. This is called Learning Danish Chapter 1! More to come…

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On a friend note.  Last Thursday, I jumped and ran into Emma B’s arms! Felt so good to squeeze a best friend, to drink wine, talk forever, stay out late, and get back to the feeling of May. And – as she put it – to have worlds collide.  Is there truly anything better than having two of your most loved ones meet each other?  I really don’t think so… I felt spoiled.

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And then there’s the weather.  When it turns 43 degrees by March, and you’re accustomed to 15 degrees cooler and frozen fingers, you start sitting outside on your balcony to make new freckles. You still can’t peel off your sweater, but if you close your eyes for just a moment you’ll feel like you’re on a beach.  A really breezy one.

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Tulips are not a figment of my imagination any longer. And at this point, I am ignoring any sort of  frozen bodies of water.  I’ve got a springy state-of-mind. Soon enough, I’ll be eating ruby red Danish strawberries one by one.  I’ll be headed off on a Tall Ship Sailing trip. (Thank you, DIS.) I’ll bike through wind without a jacket!! Shorts will happen. Barbecues!

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If you promise to play along with my glass-half-full-weather-forecast, then I also promise to bring this to the barbecue. Green, pink, and bacon! Happy spring, coatless, carefree, friends.

salmon & guacamole sandwich

original recipe from Ina Garten’s Barefoot Contessa: Foolproof 

serves 2

4 slices bacon or applewood-smoked bacon*

2 ripe avocados

the juice of 2 limes

1/4 cup chopped red onion

1 tbs jalapeño pepper, seeded and minced

1 tsp minced garlic

salt and pepper to taste

2 pieces of salmon, skin on & size to your liking

olive oil

2 rolls sour dough bread

leafy greens

optional (to make plain bacon have a sweeter taste)

 a little more than 1/8 cup of brown sugar

1 tbs mustard

Preheat the oven to 400 degrees Fahrenheit

Place bacon on a baking sheet; roast for 15 minutes. If you prefer to give your bacon a sweet taste to contrast the salt and zing of the guacamole, create a glaze with brown sugar and mustard. Put into a plastic bag, along with bacon. Shake until slices are fully coated.

Prepare guacamole: mix avocados, lime juice, red onion, jalapeño, garlic, salt and pepper to taste. It will have a serious punch! Do not be afraid.

When the bacon is browned, take out of the oven and place to the side.

Heat a cast-iron skillet over high heat for 5 minutes. Pat salmon fillets dry with a paper towel, and brush with olive oil. Sprinkle with salt and pepper seasoning. Place the fillets skin side up and cook them (Ina says without disturbing – I like it!), for 2 minutes. Flip over after two minutes.

With your oven still on and ready, put the salmon into aluminum foil packets and cook for 2 minutes (exactly!). They will cook more once they are out of the oven. When your two minutes is up, place them aside, keeping them in their foil.

Toast bread as you desire.  Assemble sandwich by smearing guacamole on the bottom, placing salmon carefully over, bacon, and a small amount of leafy greens for the top.

Enjoy with some lemonade! And a scarf…

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