Roasted Salmon Sandwich with Chipotle Mayo
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1/2 lb salmon fillet
Salt and freshly ground black pepper, to taste
Fresh lemon juice
1 avocado – sliced
Handful of arugula leaves or your choice of leafy greens
Slices of red onion 4 slices of your choice of sandwich bread (try a dark rye for this recipe)
1/4 cup mayonnaise
2 tbsp Greek yogurt or sour cream
1 large garlic clove – minced (or 1/2 tsp garlic powder)
1/4 tsp ground chipotle, or to taste
1 tsp honey
Makes 2 sandwiches
Preheat oven to 375F.
Line a baking pan with foil. Coat salmon fillet with a drizzle of olive oil, and place it on the foil. Season the salmon with salt, freshly ground black pepper and lemon juice. Roast for 15-20 minutes, or until just cooked through (roasting time will depend on the thickness of the fillet).
While the salmon is roasting, combine all the ingredients for the chipotle mayo in a bowl.
Once salmon is cooked. Remove from oven and flake the cooked salmon with a fork into small pieces. Add the salmon into the bowl of chipotle mayo, and mix well.
To assemble the sandwich, add the chipotle mayo salmon first, then top with red onion, avocado, and arugula.