The Great Salmon Grilled Cheese Experiment

Last week I made salmon. A few moments after tweeting about it, one of my favorite people in the whole world responded that she too was having salmon, but since it was leftovers, it was going into a grilled cheese. That really tickled my fancy. In the creepiest way “tickled my fancy” can be understood. I needed to know what was going on in her mouth right that second, and so, the salmon grilled cheese experiment was born. Plans were made, cheese, bread, and salmon were bought. Aspirin was taken for its blood thinning properties to prevent any possible episodes that were about to take place. I was about to take that heart healthy protein, and make it my culinary bitch.

The main thing she said was missing was a sauce. Tomato soup is quite traditional to go along with grilled cheese. However, there was a slight allergy issue that was hindering that. I spent the rest of the week pondering that. Tarter is too thick, its also a bit crude for a grilled cheese, I thought about various salad dressings, oil and vinegar dips, and aiolis. It was all too rich. Hollandaise would be perfect but it was a bit too thick. Beurre blanc would also be magical but it was a bit too thin. What to do…. Combine the greatness of hollandaise with phenomenal flavor of beurre blanc, that’s what. Holland blanc… beurredaise..

So here’s the details of our little experiment. Bread: Sour dough. Cheeses: Swiss or cheddah. Salmon: Chinook or lox. Sauce: Beurredaise. Yes, I know there are about 400 other combinations, but in the interest of not weighing 400 pounds, and the fact that  there were only two bellies to fill, we narrowed it down a bit.

What it came down to was Swiss on sour dough, my salmon recipe sans tomato, and the Beurredaise sauce. I took the left over herbed butter from the salmon and used it to fry up my sammich. The lox was ok with the swiss, but when we put it with the cheddar and the sauce it turned out to be really overwhelmingly flavorful. Swiss had the perfect mild flavor to go along with the oven roasted salmon.

Beurredaise recipe

1 cup of chablis

2 bay leafs

a few peppercorns

1 sprig of dill

1 sprig of thyme

1/2 a coarsly chopped shallot

1 clove of garlic

1 egg yoke

the juice of 1/2 a lemon

1/4 cup of butter.

salt and pepper to taste

Put your wine, lemon juice shallot, garlic, peppercorns and herbs into a sauce pan. Bring that to a boil and reduce it by half. Run that through a strainer and let it cool for a few minutes. Put it back on the stove on low. Whisk up an egg until it thickens, and add that to your wine. Continue to whisk with all of your might until the whole mixture thickens. Place it in a bowl and serve it up with your delicious salmon grilled cheese.

And that was that. Salmon grill cheese with a lovely hybrid sauce. Thanks Jeni, for the wonderful idea!



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7 responses to “The Great Salmon Grilled Cheese Experiment

  1. wholebabies

    That looks awesome! Think I could turn that into baby food? Just kiddin’


  2. I just stole your Beurredaise sauce recipe for future use with salmon or halibut or even chicken. I’ve got some freshly smoked Alaskan salmon that needs to be in a grilled cheese samich. Smoked salmon and smoked Gouda. Mmmmm maybe. I’ll link back to you if I post it.


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