Today I am combining leftovers for a delicious salmon sandwich that will have you wanting more, long after you have eaten up the last crumb. Dramatic much? Well, yes, but in this case, I’m not exaggerating. A crusted seared salmon topped with German Rotkohl and a smoked mustard creme fraiche served on a toasted brioche roll.
If you have been reading my blog, you have probably already come to the realization that I have a real fondness for salmon. Well, perhaps it’s more of an obsession. The family joke is we can go to forty different restaurants and I will have forty different salmon dishes. It’s funny because it’s true, I love it! Today’s recipe offers fresh salmon crusted with everything seasoning and pan seared to a crisp golden brown.
I haven’t shared one of Oma’s recipes in a while so I thought today I would post her German Rotkohl. A red cabbage side dish cooked with caramelized onion and semi-tart apples that she served with a roast. Traditionally, Rotkohl is a sweet and sour dish that uses up to a cup or more of white sugar. I prefer a more subtle dish. Therefore, I have changed Oma’s recipe using a sweet wine instead of sugar which gives it more sophisticated undertones.
Woke up this morning to the sound of Kris Kristofferson’s “Sunday Morning Coming Down” and I haven’t been able to get the song out of my head since. So, I’m humming along and whipping up some Black Forest Eggs, ‘Cause there’s something in a Sunday, makes a body feel….” like having some brunch! Sliced black forest ham and eggs layered on toasted bread and covered in creamy cheese. Yep, its Sunday morning coming down!
I’m going to do something that I don’t normally do. I’m going to take it easy on myself. Tonight’s recipe is made with all prepared ingredients and takes less than 10 minutes to throw together. The rest of the time, 25 minutes, is baking time. So, grab a glass of wine, put your feet up, and wait for the timer to go off.
Warning, this can be a bit on the spicy side. Therefore not suited for everyone. Take heart, I can eat it and I cannot take anything above mild. How is that? Because the blue cheese dressing and mozzarella cheese balance the heat taking it down to moderate.