We received some nice salmon for Christmas from P&B, and have finally got around to enjoying it. It was terrific on this sandwich, where its flavor was really at the forefront!
D bought bagels at the Bowl, and also the really good, fluffy kind of cream cheese. He toasted the bagels just to a slight outer crispness in the toaster oven, spread them with cream cheese, and then placed the salmon bits on top. On one of the two halves, he also added capers and thinly sliced red onions, which partly mimics a salad he had once at the National Gallery of Art in Washington DC. He has reproduced that salad at home. It has lemon in it, and he is going to try squeezing a bit of lemon onto these sandwiches when we use the rest of the salmon. Or perhaps he will use zest, dunno. He’s cooking 🙂 The one with capers and onions was much more interesting – did I say that? Definitely a good call.
I requested the side dish yesterday and D kindly agreed to it. It’s something he usually does with cherry tomatoes, but I intentionally bought a bunch of the tiniest Dirty Girl Farm tomatoes at the Derby St market on Tuesday so he could use those. He chops up an avocado and the tomatoes, adds a bit of thin-sliced red onion, and a bit of balsamic vinegar. It’s a fabulous taste!
He brought up a white for this meal: a Camillo Trebbiano d’Abruzzo that we got awhile ago at Grocery Outlet for not much. It was good, though nothing to write home about.