The Super Natural Salmon Sandwich is part of a menu collection that focuses on the use of ‘super foods’ at Metz Culinary Management’s college, B&I and healthcare accounts.
“We were looking at whole, fresh, minimally processed ingredients, so we said, ‘Let’s take all this goodness and put it into the perennial powerhouses of our business: Sandwiches,’” says Ryan McNulty, CEC, director of culinary development at Metz.
The Spinach Pesto Spread makes use of pureed avocadoes, “nutrient dense with ‘good fats,’” McNulty says. “Plus, it’s a bright, beautiful spread.”
The sandwich “sold like crazy” on a test run at the Wyoming Seminary in Kingston, PA.
2 oz. spinach pesto spread
2 slices 12-grain bread, char-grilled
6 oz. salmon, marinated and poached
1 oz. red onion, grilled
2 leaves Romaine lettuce, heart
3 slices tomato
2 oz. prepared red pepper relish
1. Spread spinach avocado spread on bottom of sandwich slice. Layer the Romaine, tomato, onions, salmon salad and red pepper relish.
2. Top with the other slice of bread.
For the Salmon Salad:
6 oz. salmon, poached
½ Tbsp. garlic, minced
½ Tbsp. shallot, minced
juice from ½ a lime
1 oz. extra virgin olive oil
1 Tbsp. honey
1 ½ tsp. cumin, ground, toasted
1 Tbsp. sambal oelek (chile paste)
1 Tbsp. cilantro, chopped
salt and pepper, to taste
Combine all ingredients except salmon to create marinade in a mixing bowl. Flake salmon into large pieces and marinate in cooler for 1 hour.
For the Spinach Pesto Spread:
½ oz. baby spinach
1 tsp. minced garlic
½ avocado, pit removed
¾ Tbsp. lemon juice
½ Tbsp. extra virgin olive oil
salt and pepper to taste
In a food processor, blend spinach and avocado very well. Add remaining ingredients and blend thoroughly.
Photo and recipe: Metz Culinary Management