This comment appears to be written in Simplified Chinese. Here is a translation:
In this hearty open-faced sandwich, salmon slices are rubbed with a spice mixture – including cumin, fennel, thyme, oregano, and chili – then grilled and placed on arugula and red onion. Recipe from Martha Stewart Living, February 2001. Serves 4.
Directions: 1. Put cumin seeds, fennel seeds, oregano, and thyme in a spice grinder. Pulse until chopped but not powdered. Transfer to a small bowl; stir in chili powder, cayenne, 1 1/2 tsp salt, and 1/4 tsp black pepper; set aside. In another small bowl, whisk together horseradish, yogurt, honey, remaining 1/2 tsp salt, and 1/4 tsp pepper; set aside. 2. Heat a heavy skillet over medium-high heat. Rub each salmon fillet with 2 tsp spice mixture; pat with fingers. Place fillets in hot skillet. Cook until browned, about 5 minutes. Flip fillets; cook about 5 minutes more. Transfer to a plate; set aside. 3. Assemble sandwiches by spreading horseradish mixture on bread. Top with arugula and onion. Place salmon fillets on top; close sandwich. Drizzle with remaining horseradish mixture; serve.
Cooks Note: The spice rub can be stored in a sealed plastic container for up to a month.
27.04.2023 @ 15:54
This comment appears to be written in Simplified Chinese. Here is a translation:
In this hearty open-faced sandwich, salmon slices are rubbed with a spice mixture – including cumin, fennel, thyme, oregano, and chili – then grilled and placed on arugula and red onion. Recipe from Martha Stewart Living, February 2001. Serves 4.
Ingredients:
– 1 tsp cumin seeds
– 1 tsp fennel seeds
– 1 tsp dried oregano
– 1 tsp dried thyme
– 2 tsp chili powder
– 1/2 tsp crushed red pepper
– 2 tsp coarse salt
– 1/2 tsp freshly ground black pepper
– 2 tbsp prepared horseradish
– 1/4 cup plain low-fat yogurt
– 1 tbsp honey
– 4 4-oz salmon fillets, skin removed
– 4 slices crusty bread
– 1 bunch arugula, stems trimmed
– 1/2 small red onion, thinly sliced
Directions:
1. Put cumin seeds, fennel seeds, oregano, and thyme in a spice grinder. Pulse until chopped but not powdered. Transfer to a small bowl; stir in chili powder, cayenne, 1 1/2 tsp salt, and 1/4 tsp black pepper; set aside. In another small bowl, whisk together horseradish, yogurt, honey, remaining 1/2 tsp salt, and 1/4 tsp pepper; set aside.
2. Heat a heavy skillet over medium-high heat. Rub each salmon fillet with 2 tsp spice mixture; pat with fingers. Place fillets in hot skillet. Cook until browned, about 5 minutes. Flip fillets; cook about 5 minutes more. Transfer to a plate; set aside.
3. Assemble sandwiches by spreading horseradish mixture on bread. Top with arugula and onion. Place salmon fillets on top; close sandwich. Drizzle with remaining horseradish mixture; serve.
Cooks Note: The spice rub can be stored in a sealed plastic container for up to a month.