Spicy Salmon Sandwiches
By Rob Endsley/Prince
of Wales Sportfishing
Every time I cook fish
there is invariably some leftovers that go in the fridge and no
matter how well the Zip Loc bag or Tupperware container is sealed
it's nearly impossible to keep the fish inside
from drying out. That fresh-from-the-grill taste is only
attainable, well, when it's fresh-from-the-grill.
With fishery closures
up and down the West Coast letting any salmon and halibut go to
waste is simply not an option, as if it ever was an option.
With this in mind I started monkey-ing around with salmon and
halibut melt sandwiches and came up with a combination that could
possibly be the best sandwich on this planet...and possibly others.
4 ounces cooked
salmon, halibut, or other fish
1 diced jalapeno
2 to 3 tablespoons of
diced sweet onion
Pepperjack or Swiss
Build the Sandwiches
the salmon or halibut, mayonnaise, jalapeno peppers, and onion
together with a fork like you would a tuna fish sandwich.
Build the sandwiches using either pepper jack or Swiss cheese and
spread an ample amount of garlic butter on the outside of the
Grill the Sandwiches
Light the barbeque and
set the heat on it's lowest setting, giving the grill ample time to
heat up. Once the grill is heated I'll
usually brush the grate with olive oil, being extremely careful not
to allow too much of the oil to fall on the open flame. Olive
oil flames up pretty good ya know!
Place the sandwiches
on the grill and close the lid, grilling each side for 5 to 7
minutes and remove them when each side is grilled and the cheese is
melted. Every grill heats up differently, so the first time
you do this keep a close eye on the sandwiches to keep them from
burning and use a metal spatula.
Just about any kind of
fish works for these sandwiches and they're even good with lightly
smoked fish, which adds a ton of flavor! There you have it,
the best rainy day food ever!
These sandwiches are also excellent when grilled in a Panini press!