Bookmark Me for Later!
I want to start by saying that some of the recipes I’m posting were created before all this craziness happened. Meaning, grocery shopping wasn’t always a game of “let’s see what the grocery store has left.” I feel like I needed to add that little disclaimer because I don’t want to come off as being inconsiderate of the fact that everyone’s grocery stores are pretty limited at the moment. Just because the world is acting up doesn’t mean I’m going to stop posting. I know you may not be able to find all the ingredients for this Green Goddess Salmon Sandwich now, but do yourself a favor and bookmark the recipe for a later date when sh*t isn’t hitting the fan 🙂
Going Downhill from Here
Okay, let’s start with a life update because it’s very much needed. So, I had gotten an internship at a food media company in LA for my last trimester. I was so excited about it because it was my first time exploring a different field within the culinary industry. Then the coronavirus happened.
My first day of work was March 9th, and I was able to work in the office for that week. However, at that time, all things coronavirus were intensifying. That Friday, my work announced we would begin working from home next week.
For people who, like me, had the position of food stylist, we weren’t able work alone. Usually, food stylists and producers will pair together to produce content. However, producers are advanced enough to complete the project themselves, so some of them were actually able to work from home. But some of the food stylists, including myself, were newer, which meant we had to be paired with a producer. So, the following week, the week of March 16th, I began working from my producers apartment.
The Shortest Job I’ve Ever Had
Now, let’s jump to the night of March 19th. AKA the Thursday night that LA announced it was going on lockdown. Going on lockdown meant I wouldn’t be able to commute to my producers apartment for work anymore. And what good is an internship if you’re not around anyone who can teach you anything?
The next morning, I received an email from my internship coordinator, back at school, saying that she had talked to my site, and I would no longer be able to intern with them. Obviously, I was little bummed, but having heard the news the night before, I had already anticipated this happening. I was able to register for online classes to make up for the lost credit from my internship, which meant I was still going to graduate by the end of this term. I wasn’t as upset about being dropped from my internship because my main goal was to graduate. I’ve been looking forward to graduation since forever, so I was relieved to know the date wasn’t affected.
To sum it up, I’m no longer interning, but I’ll be staying in LA with my sister until who knows when. Can we also appreciate the fact that a few posts ago I talked about how I loved my new active life in LA, and now I’m quarantined in an apartment. Truly amazing. But yeah. That’s the story of how I lost my job in a little under 2 weeks!
The Best Darn Sandwich You’ll Ever Have
Now that I’ve clarified my entire situation, let’s get to the good stuff — the food! This Green Goddess Salmon Sandwich is exactly what I think about bringing to a nice picnic lunch. I realize many of us are unable to do that, but we can sit inside and imagine we’re doing that.
This Green Goddess Salmon Sandwich is filled with healthy and yummy ingredients! First, we have the bread. I used Paris Baguette’s Omega Grain Bread, which I raved about in my Multigrain Tangzhong Bread post. However, I do believe that my Multigrain Tangzhong Bread would also be a fine choice! Why not bake your own bread while you’re stuck at home?!
Then, we have everything else sandwiched between the slices of bread —the green goddess dressing, Boston lettuce, smoked salmon, avocado, pickled red onions, and alfalfa sprouts! The bread is super soft and fluffy; the green goddess dressing is tangy and herbaceous; the Boston lettuce adds a buttery texture; the smoked salmon adds a salty bite; the avocado is creamy; the pickled red onions add a burst of color, crunch, and tang; and the alfalfa sprouts add a nice nutritious element! The sandwich looks pretty hefty when assembled, but trust me, it feels a lot lighter in your stomach than you’d think.
Stay Safe and Stay Sane
This sandwich is perfect for the spring time! I know we can’t go outside and do anything spring-like, but we can celebrate indoors with this Green Goddess Salmon Sandwich! It’s light and healthy, but it’ll leave you satisfied.
Having to catch up on my online classes has been keeping me busy, so I haven’t gone crazy yet. Let me know what you’ve been doing to stay sane. I know a lot of people have turned to baking to get their mind off things, which is awesome. You’ll have to stay tuned to see how long it takes for me to go absolutely nuts. So, I hope you have a great day, and I’ll talk to you in my next post!
Green Goddess Salmon Sandwich
Ingredients
For the Sandwich
- 1 Red Onion (thinly sliced)
- 1 cup Water
- 1/2 cup Apple Cider Vinegar
- 1 tbsp Granulated Sugar
- 1 1/2 tsp Kosher Salt
- 8 Slices Multigrain Bread (I used Paris Baguette's Omega Grain Bread)
- 1 Head Boston or Butter Lettuce
- 12 oz Smoked Salmon
- 2 Avocados (sliced)
- 1 cup Alfalfa Sprouts
For the Green Goddess Dressing
- 1/4 cup Mayo
- 1/4 cup Plain Greek Yogurt
- 1 1/2 tbsp Chives (roughly chopped)
- 1 1/2 tbsp Basil (roughly chopped)
- 1 1/2 tbsp Tarragon (roughly chopped)
- 1 1/2 tbsp Parsley (roughly chopped)
- 1 Garlic Clove (roughly chopped)
- 1 tbsp White Wine Vinegar
- 1 tsp Lemon Juice
- 1 tsp Dijon Mustard
- 1 tsp Honey
- 1/4 tsp Kosher Salt
Instructions
For the Green Goddess Dressing
- Place all of the ingredients into a blender and blend until smooth. Set aside for later.
For the Sandwich
- To make the pickled red onions, heat the water, apple cider vinegar, sugar, and salt in a small pot over the stove until it begins to simmer. Place the sliced red onions into a bowl, and pour the heated liquid over them. Allow the red onions to pickle in the liquid. This is best made the day before, but they can also be used after a few hours after sitting in the pickling liquid.
- To assemble the sandwich, spread a few spoonfuls of the green goddess dressing onto both slices of bread. On one slice, begin layering on a few leaves of Boston lettuce. Then add on about 3oz of smoked salmon. Fan out the slices from half an avocado and place it on top of the salmon. Add on the pickled onions and then about 1/2 cup of alfalfa sprouts. Finish by placing the other slice of bread on top. Repeat these steps to assemble the remaining sandwiches and enjoy!
