I know most people in Minnesota are ready for spring right now. This has been a LONG winter. I mean don’t get me wrong, we are Minnesotans, we like snow, cold weather (or at least tolerate it), but when it comes to seasonal changes, we depend on them to 1)arrive and 2) be timely. Right now we are stuck in this slushy cold wintery transition and spring is beyond fashinably late. You know its been a cold winter that when it hits 40, people are walking around without jackets and wearing sleeveless shirts. On Friday, April 5 when I made this recipe on Twin Cities Live what was it doing outside? Snowing. I came up with this recipe and the Salmon Pasta Salad recipe because frankly I need some fun spring recipes. I can’t eat anymore soup, I just can’t.
I recently worked with Twin Cities Live and No Name to come up with some spring recipes. I thought No Name Salmon would be perfect for some spring recipes. I have to admit cooking fish gives me some anxiety but No Name Salmon has pop-up timers-just like turkeys! These timers make cooking the salmon goof-proof. I literally put the fillets in the oven and waited for the timers to pop.
This club sandwich mixes things up and uses salmon and I even snuck in some orange slices instead of tomato. I took the above picture of my Salmon Club Sandwich backstage at Twin Cities Live. I love how the make up lights are shining in the background almost like this sandwich is getting ready for its appearance:)
Click here to watch the April 5, 2013 Twin Cities Live segment when I made this recipe.
Ingredients:
2 (5 ounce) No Name Salmon Fillets
8 slices of Texas Toast
¼ cup Horseradish Dijon Mayonnaise
8 Orange Slices (thin)
8 pieces of Thick-Cut Bacon (cooked)
Directions:
Preheat oven to 400.
In an oven-safe baking dish lined with parchment paper, bake No Name Salmon Fillets for 20 minutes or until pop-up timer pops.
Bake Texas Toast according to package directions and then spread 4 of the slices with 1 TB of mayonnaise. Layer Salmon, orange slice and bacon in sandwich.
Makes 4 Sandwiches
