Best 3 Spicy Salmon Sandwich With Ginger Peperoncini Aioli Recipes
Indulge in a culinary adventure with our tantalizing Spicy Salmon Sandwich with Ginger-Peperoncini Aioli. This delectable sandwich features perfectly grilled salmon fillets, enveloped in a symphony of flavors. The zesty aioli, crafted with a blend of ginger, peperoncini, and tangy mayonnaise, adds a vibrant kick to each bite. Served on a toasted bun, this sandwich is a harmonious fusion of sweet, spicy, and savory sensations that will leave your taste buds dancing. In addition, discover a treasure trove of other tantalizing recipes within this article, promising to elevate your culinary repertoire. From the aromatic and comforting Chicken Noodle Soup With Carrot, Celery, and Onion to the indulgent and decadent Chocolate Cake With Cream Cheese Frosting, each recipe is a testament to the boundless possibilities of culinary exploration. Embark on a journey of flavors and let your taste buds be captivated by these culinary masterpieces.
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SMOKED TURKEY SANDWICHES WITH SPICY AIOLI
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.
- Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.
- Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.
SEARED SALMON WITH SPICY RED PEPPER AIOLI
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
- For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
- Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.
GINGER AIOLI
This tempting, garlicky sauce has an Asian touch to it. I like to serve it with crab and fish cakes, and as a dip with mushrooms, baby corn, daikon radish slices, sugar snap peas, baby carrots, yellow bell pepper slices, and cherry tomatoes. For a beautiful presentation, hollow out a small purple cabbage in which to place a container of the aioli - outstanding with the colorful veggies. The sauce may be prepared a week in advance.
Provided by Northwest Lynnie
Categories < 4 Hours
Time 1h15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Thoroughly mix all ingredients together.
- Chill at least an hour to blend flavors and thicken the aioli.
- NOTE: I've had good luck freezing fresh ginger knobs.
- They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
- The 60 minutes cooking time is for chilling.
Tips:
- Choose the right salmon: For the best results, use fresh, wild-caught salmon. If you can't find fresh salmon, frozen salmon will also work. Just be sure to thaw it completely before cooking.
- Cook the salmon properly: Salmon is a delicate fish, so it's important to cook it carefully. The best way to cook salmon is to pan-sear it or bake it in the oven. Avoid overcooking the salmon, as this will make it dry and tough.
- Make the ginger-peperoncini aioli: This aioli is the perfect complement to the spicy salmon. It's creamy, flavorful, and has a bit of a kick. To make the aioli, simply whisk together mayonnaise, Greek yogurt, grated ginger, minced peperoncini, lemon juice, and salt and pepper.
- Assemble the sandwich: To assemble the sandwich, start by spreading some of the ginger-peperoncini aioli on a toasted bun. Then, top with the cooked salmon, avocado slices, and arugula. Finally, drizzle with a little more aioli and enjoy!
Conclusion:
This spicy salmon sandwich is a delicious and easy-to-make meal that's perfect for lunch or dinner. The salmon is cooked to perfection and the ginger-peperoncini aioli is the perfect complement. With its combination of flavors and textures, this sandwich is sure to please everyone at the table.
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