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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Salmon Cornbread Sandwiches

Many of us here in New England have been adorning our salmon loaves with egg sauce for generations. Although delicious in its' own right, I decided to make a contemporary dish using that idea as a base. This "Salmon Cornbread Sandwich" should be eaten with a fork, unless you don't mind getting a little messy(I don't).

Ingredients

For 4 people

Recipe

  • 4 squares cornbread, roughly 4-5 inches square
  • 2 tablespoon(s) butter or margarine
  • 1 (7 oz) can salmon, drained
  • 1/4 cup(s) frozen peas, thawed
  • 2 tablespoon(s) mayo
  • 1/2 cup(s) cracker crumbs
  • 2 eggs
  • 1 teaspoon(s) lemon juice
  • 1 teaspoon(s) chives
  • 1/4 teaspoon(s) black pepper
  • 1 tablespoon(s) cracked pepper

Sauce

  • 1 cup(s) light cream or half-and-half
  • 1 hard-boiled egg, peeled and chopped
  • 1 tablespoon(s) flour
  • 1 tablespoon(s) butter or margarine, melted
  • 1 teaspoon(s) minced water chestnuts, optional
  • 1 teaspoon(s) dijon-style mustard (or yellow mustard)
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper

Salmon Cornbread Sandwiches Directions

  1. Split cornbread squares horizontally and butter each cut side. Preheat a skillet over medium heat and place cornbread squares into skillet, buttered side down. Grill until crisp, about 3 minutes. Remove from heat and set aside, keeping skillet handy.
  2. Remove bones and skin from salmon. In a large bowl, combine salmon with next 7 ingredients until well combined. The mixture should be quite dry. If need be, add a tablespoon at a time of cracker crumbs.
  3. Taking a ball at a time, shape the salmon mixture to make 4 patties. Evenly sprinkle both sides of each patty with the cracked pepper.
  4. Over medium high heat, melt 2 tablespoons butter and grill salmon patties until crisp, about 3-4 minutes. Flip and repeat cooking process.
  5. Remove from skillet and place one patty on the bottom half of the grilled cornbread. Top with warm Egg Sauce and place the top half of the cornbread to close. Serve warm coleslaw and that, my friends, is good eating.
  6. 'Yanked' Egg Sauce:
    Place butter in a saucepan over medium heat until melted.
    Whisk in the flour to make roux, mixing until lump-free. Add remainder of ingredients, except egg, and whisk well.
    Continue heating until thickened and hot, about 6-7 minutes. Remove from heat and add egg, gently stirring.
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