Wednesday, January 9, 2013

Salmon and shrimp sandwich


I am pleased to bring to you my first recipe from my "fish diet," the diet in which my doctor basically wants me to eat fish and avoid red meat. This is supposed to raise my HDL cholesterol.

I've found fish/seafood that I enjoyed before now, but nothing great that I cooked myself. And by cook, I mean more than just throwing pre-seasoned fish in the oven for 20 minutes. That doesn't really take any work, or artistry. Making this sandwich does require those things.

Before getting on to the recipe, I do want to point out a new page that you may have noticed in the last week or so: it's the recipe page. It has all my recipes that I've shared so far, and everything I share in the future will also go up there.

The ingredients


Shrimp (I used frozen precooked)
Salmon (I used precooked)
Garlic powder
Olive oil
Lemon juice
Parmesan cheese


Put some olive oil in a pan, along with some garlic. I put my shrimp in before the salmon so it could thaw.


Add the salmon once the shrimp seems decently thawed out.

Salmon and shrimp, heating up

Add lemon, to taste. And toast the bread while the fishy stuff finishes heating up.

On the bread

Once the fish/shrimp is decently heated up place it on the bread. Add Parmesan, though I'd recommend using less than is in the photo. The best bits of the sandwich were with light cheese.

Enjoy! :)


Magaly Guerrero said...

You've put three of my favorite things together and now I'm tempted to bite the screen *sigh*

Sarita Rucker said...

Three of your favorite things? Salmon, shrimp, and Parmesan I'm guessing?

If you try this, let me know what you think. :)