Todo en mi parrilla/Asa estos sándwiches/Pastrami Salmon Reuben with Kimchi Dressing

Supplies

  • Pastrami Salmon
  • 1 Tablespoon coriander seeds, crushed
  • 1 Tablespoon mustard seeds
  • 1 Tablespoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 Tablespoon hon dashi
  • 1 Tablespoon brown sugar
  • 2 lb. side of salmon
  • Cedar plank
  • Kimchi Dressing
  • 1 cup kimchi, chopped
  • 1 cup mayonnaise
  • ¼ cup ketchup
  • ¼ cup dijon mustard
  • 3 hard boiled eggs, diced
  • Sandwiches
  • 8 pieces pumpernickel bread
  • 8 slices swiss cheese

Pasos

  1. Salmon
  2. Mix spices for the pastrami rub. Rub the pastrami spice all over the salmon and place on a plate, cover with plastic wrap and refrigerate for at least 2-3 hours or overnight.
  3. Soak a cedar plank in water for an hour.
  4. Heat the grill to medium high heat.
  5. Place the soaked cedar plank on the grill.
  6. Heat the cedar plank for 10 minutes.
  7. Place salmon on the cedar plank and cook to medium temperature (135-140 degrees), about 25-30 minutes.
  8. Remove from the grill and flake with a fork.
  9. Kimchi dressing
  10. Add all of the ingredients to a medium sized bowl and stir to combine.
  11. To assemble
  12. Heat grill to medium low and add the pumpernickel bread.
  13. Add cheese to half of the bread and cook until melted.
  14. Top one piece of bread with the flaked salmon and Russian dressing and second slice of bread.