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…
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!
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
- 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
Preheat oven to 350 degrees and place rack in center position
Prepare homemade mayo or aioli
Sprinkle salmon with salt and pepper
Heat a panini pan (or other heavy pan) on high heat
When pan is hot add butter and turn heat to med/high
Place salmon skin side up on pan (flesh side down)
Cook for five minutes or until golden brown
Use fish spatula to gently turn salmon skin side down and place pan in oven for 12 minutes.
While salmon is cooking prepare the rest of your ingredients.
Heat a pan on high heat.
Spread butter on two pieces of bread.
Place bread butter side down and lower heat to medium
Place a slice of cheese on one piece of bread to melt.
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)
Place tomato and avocado on fish
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.
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