After two days touring Cork Ireland I wasn’t sure I wanted to leave. The surrounding areas were so beautiful I thought we may never see anything that pretty again. But then we took a road trip (and if you saw my first Ireland post you know it was the wrong side of the road ) and I found out there was plenty of beauty left to be seen. The road to Killarney looked a little something like this…

Photo tip: Another good example of using the rule of thirds. If you divided this photo in thirds vertically the Baltimore Beacon is on the left third of the frame. Using the rule of thirds made this photo more interesting than if the beacon were centered.

Photo tip: Have fun! Some of the best pictures aren’t well composed or technically brilliant, they just capture a memory or a moment. For instance, on the way to Dingle my husband saw a berry stand and pretty much slammed his brakes…it certainly isn’t a fabulous picture, but it is one of the most memorable from our trip and he thought he was hilarious.

Once we were in the city of Killarney there was plenty to see and do. We visited castles, nearby towns and countryside, and spent an afternoon at the historic Muckross House and surrounding gardens and Abbey.

The grounds of Muckross House were beautiful, lush and green. But pretty much everything in Ireland is green!

Photo tip: Use reflection whenever you are lucky enough to have the opportunity!

iPhone photo tip: This photo of a hallway at Muckross Abbey is another good example of using the Instagram app to create a mood that iPhone editing just can’t replicate. Sometimes I don’t even post the photos I edit on my Instagram page. I use the app, publish and then delete, the edited photo still saves to my iPhone. (The ruins of Muckross Abbey)

While in Killarney we ate at a wonderful cafe called Dyne. It is what I call a ‘hipster cafe’. That is not a dig, hipster cafes are my favorite kind of cafe. My definition of hipster cafe is that the food is farm to table, locally sourced or grown, and seasonal. If there are several pickled or fermented items on the menu all the better! While at Dyne we ate some wonderful pasta, sandwiches, salad and soup. Our meal inspired me to come up with a really fabulous sandwich, and since Scottish salmon is abundant in Ireland I decided on a salmon sandwich…and to add a little ‘hipster’ touch I am using a homemade aioli and Sriracha sauce for a little kick!

I use a Panini pan to sear my salmon. Then I finish it in the oven. To remove the skin I simply slide my spatula between the skin and flesh and the meat lifts right off leaving the skin in the pan.

The Recipe: Scottish Salmon Sandwich

Tips and what you will need: a panini pan, a fish spatula, and sriracha sauce (affiliate links) if desired. The homemade aioli or mayo is a really nice touch. See how to make it here.

Print

Scottish Salmon Sandwich

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Tender seared salmon on toasted bread with avocado, tomato, and homemade aioli. Siracha Sauce optional. Feel free to use a good quality mayo instead of aioli. Link above for may/aioli recipe. You need an oven safe pan for this recipe.

Course: Main Course

Cuisine: Scottish

Keyword: classic recipe, easy lunch recipe

Servings: 1 serving

Author: Linda Spiker

Ingredients

• 2 T butter
• sea salt
• freshly ground pepper
• 1 - 6 oz salmon filet skin on or off (see instructions for removing skin above)
• 2 slices of your favorite sandwich bread I use sourdough
• 1 slice of your favorite cheese I use pepper jack
• 1/2 avocado sliced
• 2 slices tomato
• aioli or mayonnaise recipe link above
• sriracha sauce optional

Instructions

1. Preheat oven to 350 degrees and place rack in center position
2. Prepare homemade mayo or aioli
3. Sprinkle salmon with salt and pepper
4. Heat a panini pan (or other heavy pan) on high heat
5. When pan is hot add butter and turn heat to med/high
6. Place salmon skin side up on pan (flesh side down)
7. Cook for five minutes or until golden brown
8. Use fish spatula to gently turn salmon skin side down and place pan in oven for 12 minutes.
9. While salmon is cooking prepare the rest of your ingredients.
10. Heat a pan on high heat.
11. Spread butter on two pieces of bread.
12. Place bread butter side down and lower heat to medium
13. Place a slice of cheese on one piece of bread to melt.
14. When salmon is done, remove from pan (see tip above for removing skin) place on top of cheese (cut in half so it's half as thick if necessary to cover bread)
15. Place tomato and avocado on fish
16. Spread last piece of bread with aioli and drizzle Sriracha sauce to spice things up (optional) top sandwich. Slice sandwich in half and serve.

More European Vacation Posts:

To see my previous European vacation posts just click: London part 1, London part 2, London part 3, Paris part 1 and Paris part 2, Paris Part 3, Ireland Part 1. You can also check out the details of our trip on Instagram here.

Be sure to check back in a few days for a post from the Dromoland Castle and recipes for soft boiled eggs and eggs en Cocotte! ~ Linda Spiker

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