Salmon Bocadillo + Tostones

my impromptu lunch. thank goodness for Fiesta supermarkets in the great state of Tejas. not even whole food carries plaintains here. what’s up with that, whole foods? you’re from austin, tx. get with the program.

anyway. had to get rid of my left over steelhead trout from last night.

inspired by Japanero’s salmon pepito entrĂ©e. although all i remember about that sandwich is the yummy tostones it came with… oh well. best part anyway

PS: using tony charchere’s cajun seasoning and store bought guac really cuts down on prep time. important when i’m starving and just got out of a two hour pharmacology class…

INGREDIENTS (serves 2)

  • steelhead trout or salmon, skins removed
  • 2 bolillos/small french bread
  • red onion
  • tomatoes
  • spinach or other greens
  • guacamole
  • cajun seasoning
  • plaintain

INSTRUCTIONS: (super easy!)

sandwich:

  1. season and pan fry/broil/bake your fish
  2. slice onion and tomatoes
  3. cut bread in half
  4. layer on spinach, fish, onions, tomatoes, then spread guac on other half.

tostones:

  1. heat vegetable oil in frying pan. enough to just cover the bottom. oil should be shimmery and less viscous than when cold, but not quite smoking.
  2. slice plaintains in 1-1.5 inch thick discs.
  3. fry, both sides, until golden brown.
  4. remove from oil and flatten with butcher knife or flat plate.
  5. return to hot oil and fry again on both sides until golden.
  6. place on rack to drain. serve with extra guac.

close up shot! mmm… guacamole…

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